Chardonnay Cheese Fondue
70
- Prep Time10 mins
- Total Time15 mins
- Makes8 Servings
Photo by Ryan Szulc
Ingredients
300 g grated gruyère
2 tbsp cornstarch
1 cup chardonnay
1 garlic clove, peeled
2 tbsp kirsch
1/8 tsp nutmeg
baguette, cut into cubes
blanched broccoli florets
kale
apples, cut into cubes
pears, cut into cubes
Instructions
TOSS cheese with cornstarch. Set aside. Combine wine with garlic in a medium saucepan and bring just to a simmer over medium-high. Reduce heat to medium-low. Gradually add cheese mixture to wine, whisking constantly in a figure-8 motion to keep cheese from clumping. Whisk until cheese is completely melted and smooth, 3 to 5 min. Stir in kirsch and nutmeg. Pour into a fondue pot set over a low flame and place in a serving stand, or spoon mixture into warm ramekins for individual servings. Serve with baguette cubes, broccoli, kale, apples and pears.
Prep Tip:
Adding cornstarch keeps the cheese and wine from separating.
Cooking Tip:
Rescue a curdled fondue over low heat with a squeeze of lemon juice and constant stirring in a figure-8 motion.
Serving Tip:
When the fondue is almost gone, let the coating at the bottom turn into a crust, then break it into pieces and share with guests. The Swiss consider it a treasured treat.
Nutrition (per serving)
Calories 170, Protein 11g, Carbohydrates 2g, Fat 12g, Sodium 121mg.
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