For an appetizer I made a traditional Swiss fondue. This is quite possibly one of my favorite dishes of all time. We received a fondue pot as a wedding present 17+ years ago and still (no shocker to most readers) have it. It is not electric; it requires a heat source (such as Sterno) underneath it. However, many years ago we celebrated New Year’s Eve at a friend’s lake house and decided to have an entire fondue dinner so purchased an electric pot to ensure the broth was hot enough to cook the meat. I continue to use the electric pot – it is much easier to manage the temperature. But will always have the wedding present fondue pot as a backup.
The Hubby and I love The Melting Pot as well – I seriously cannot get enough Swiss fondue! It’s an easy and fun appetizer to serve – and I have never had someone not like it! We typically serve with celery, carrots, apples, and bread. Rye or pumpernickel bread is especially good with this cheese!
Classic Swiss Fondue
Serves 4
Recipe courtesy of The Book of Fondues
1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice
2 cups (8 oz.) shredded Gruyere cheese
2 cups (8 oz.) shredded Emmentaler cheese
2 teaspoons cornstarch
2 tablespoons kirsch (this is a clear brandy made from distilled cherries)
Dash white pepper
Pinch grated nutmeg
For serving: bread, apples, carrots, celery, etc. cut into bit sized pieces
Rub inside of a fondue pot with cut garlic clove.
Pour in wine and lemon juice; cook over medium heat until bubbly. Turn heat to low and gradually stir in cheeses with a wooden spoon.
In a small bowl, blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring 2 to 3 minutes or until mixture is thick and smooth. Do not allow fondue to boil. Season with white pepper and nutmeg. Service with bread, carrots, celery, and apples.
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