|
Fondue became a popular appetizer in the 1970s, and it's now making a comeback. So dust off that fondue pot in your cupboard, and invite friends and family over for a wine and cheese tasting.
|
 |
|
INGREDIENTS |
|
|
|
| 1 pound Comt cheese |
|
|
|
| 1 clove fresh garlic |
|
|
|
| 1 and 1/2 ounces dry white wine |
|
|
|
| 1/2 teaspoon cornstarch |
|
|
|
| 1 tablespoon kirsch |
|
|
|
| Fresh nutmeg and paprika, to taste |
|
|
|
| Salt and white pepper, to taste |
|
|
|
| Fresh crusty bread, cut into 1-inch cubes |
|
|
| |
|
 Dice or shred the cheese. Rub the garlic clove inside the fondue pot and leave it inside. Add the cheese and wine to the fondue pot and melt completely while stirring using a wooden spoon. Do not leave the spoon in the fondue while cooking.
 If you want to stabilize the fondue for long periods of heating, dissolve the cornstarch in the kirsch and add to the fondue while stirring. Season to taste with the nutmeg, paprika, salt and white pepper, and adjust viscosity with some water if too thick. Dip the bread, or other items such as apples or vegetables into the fondue, or serve it over polenta.
|
|
