Mark published on January 24, 2008
Classic Fondue
Total time: 20 minutes
Yields: 6 main course or 10 appetizer servings
Author: Melissa Clark
Source: https://cooking.nytimes.com/recipes/1018556-classic-cheese-fondue
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Ingredients
- 0.5 garlic clove, halved
- 1 cup dry white wine
- 0.75 pound Gruyère cheese, grated
- 0.75 pound Emmenthaler, raclette or Appenzeller cheese, grated
- 1.5 tablespoons cornstarch
- 1 tablespoon kirsch, to 2
- kosher salt
- freshly ground black pepper
- freshly grated nutmeg
- crusty bread cubes
- steamed broccoli or cauliflower
- carrot, celery or fennel sticks
- cubed apple
- seedless grapes
- clementine sections
- cubed salami, soppressata or kielbasa
- roasted chestnuts
- dried apricots
Instructions
Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides.
Add wine and bring to a simmer over medium-high heat.
Meanwhile, in a large bowl, toss cheeses with cornstarch.
Add a handful at a time to simmering wine, stirring until first handful melts before adding next.
Reduce heat to medium and stir constantly until cheese is completely melted.
Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes.
Season with salt, pepper and nutmeg, if desired.
Serve with crusty bread and other accompaniments.
Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides.
Add wine and bring to a simmer over medium-high heat.
Meanwhile, in a large bowl, toss cheeses with cornstarch.
Add a handful at a time to simmering wine, stirring until first handful melts before adding next.
Reduce heat to medium and stir constantly until cheese is completely melted.
Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes.
Season with salt, pepper and nutmeg, if desired.
Serve with crusty bread and other accompaniments.
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