5 servings = 16oz 400g (14) 244g (8.64oz) Gruyer 400g (14) 138g (4.88oz) Emmenthaler 1 piece of 'spreadable' cheese, e.g. Laughing Cow/La Vache Qui Rit (not the mini-Babybel type, the triangular foil-wrapped soft gooey double-creme type) 3 dl / 1 1/4 US cups of young slightly sour white wine such as Chasselas or Sauvignon Blanc 50ml / about 1/4 cup kirsh 2 tbsp. of cornstarch 1 teaspoon fresh lemon juice 1 clove garlic, minced salt white pepper nutmeg crusty bread, cut into large cubes cornichons fingerling potatoes Bundnerfleisch Bresaola
Rub the inside of the fondue pot with the garlic clove. Discard the garlic. (This optional step adds a little extra flavor to the sauce.)
Dissolve the cornstarch in the kirsch. Set aside.
In a small bowl, whisk cornstarch with lemon juice until cornstarch
dissolves; stir into cheese mixture. Continue whisking until mixture is
smooth and bubbling slightly, about 5 minutes.
Pour wine or cider into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheese by the handful, stirring until melted and combined.
Add the kirsch mixture and keep stirring until the sauce is smooth and bubbly. This takes about 20 minutes.
Season with nutmeg and pepper, if desired.
Now, set up your fondue pot stand and burner and transfer the pot to the stand. The burner flame (or tabletop cooker) should just be hot enough that the sauce stays how and just sort of seething on the surface. Any hotter and the cheese will burn on the bottom.
Take your speared-bread fork and stir it around in the cheese sauce. Each person should scrape the sides and the bottom of the pot at least once with each go. This prevents the cheese sauce from sticking or burning on the sides. None of that namby-pamby dip-and-go!
Combine potatoes, 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper.
200g (7oz) Gruyere 100g (3.5oz) Emmenthaler 2 deciliter (6.7oz) white wine (Fendant or Neuchatel if you can find it, otherwise any non-oaky white wine) 2-3 tbsp. of cornstarch 1 shot of Kirsch 1 clove garlic, minced salt pepper nutmeg
First, grate the cheese. A box grater works well if you have one. Heat the wine in a heavy saucepan or fondue pot. Mix in the cheese and minced garlic until liquid. Keep stirring continuously. Season with salt, pepper and nutmeg. Mix the Kirsch and cornstarch together in a small cup, then add to the cheese.
Serve with cubes of good, crusty bread and/or whatever else you think would be good to dip.
1 1/2 cups shredded gruyere ( 6 ounces, 180 g) 1 1/2 cups shredded emmenthaler cheese ( 6 ounces, 180 g) 1/2 cup shredded Appenzeller cheese ( 2 ounces, 60 g) 2 -3 tablespoons all-purpose flour 1 garlic clove, halved 1 cup dry white wine 1 teaspoon fresh lemon juice 1 dash kirsch, a swiss liquor (optional) fresh ground pepper, to taste 1 pinch nutmeg crusty bread, cut into large cubesDirections
The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
In a medium sized bowl, combine the three cheeses 2. and toss with the flour.
Rub the inside of the fondue pot with the garlic halves.
Add the wine and heat over medium heat until hot, but not boiling.
Stir in lemon juice and kirsch.
Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
Remove the pot from the heat and place over an alcohol safety burner on the table.
Adjust the burner flame so the fondue continues to bubble gently.
Serve with plenty of crusty bread cubes.
Rub inside of a fondue pot thoroughly with cut sides of garlic halves; discard garlic. Pour wine or cider into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheese by the handful, stirring until melted and combined.
In a small bowl, whisk cornstarch with lemon juice until cornstarch dissolves; stir into cheese mixture. Continue whisking until mixture is smooth and bubbling slightly, about 5 minutes. Season with nutmeg and pepper, if desired.
Do what the Swiss do and pour yourself and your guests each a shot of it. "Dip the bread into the Kirsch, then dip it into the cheese."
Bundnerfleisch Bresaola crudites cornichons fingerling potatoes A simple and acidic salad alongside to cut through the fat