Cheese Fondue: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=~10 min |Source=[http://www.epicurious.com/recipes/food/views/cheese-fondue-231492 Epicurious] |Yield=4-6 servings |Rating={{Very Go..." |
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* 1/4 - 1/2 t nutmeg | * 1/4 - 1/2 t nutmeg | ||
=== Preparation == | === Preparation === | ||
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. | Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. | ||
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Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame. | Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame. | ||
[[Category:Fondue]] | |||
Latest revision as of 17:09, 30 December 2020
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | ~10 min |
| Source | Epicurious |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 1 garlic clove, halved crosswise
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 2 teaspoons kirsch (optional)
- 1/2 pound Emmental cheese, coarsely grated (2 cups)
- 1/2 pound Gruyère, coarsely grated (2 cups)
- 1/4 - 1/2 t nutmeg
Preparation
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
