Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, cheese fondue. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Cheese Fondue "This is the real fondue. Shredded Swiss makes it easier to blend into the hot wine. The nutmeg and Kirsch are the finishing touches!" - Sylvia S.
Cheese fondue is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Cheese fondue is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook cheese fondue using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cheese fondue:
- Prepare Steaming of vegetables:
- Take 1 cauliflower, florets cut into smaller pieces
- Get 5-6 mushrooms, sliced
- Prepare Cheese fondue dip:
- Get 2 cloves garlic, crushed
- Prepare 20 g unsalted butter, room temperature
- Make ready 1 small bottle of white wine (370ml)
- Take Extra mature Gouda, grated
- Make ready Gruyere cheese, grated
- Make ready 6-7 slices Emmental cheese, sliced
- Take 1/8 teaspoon nutmeg (add more or less)
- Take 1/8 teaspoon ground white pepper (add more or less)
- Make ready 1 teaspoon cornflour (to thicken cheese mixture)
- Get Dash Cherry Kirsch (optional)
- Prepare 3 teaspoons water (added to cornflour)
- Take Serve fondue with:
- Get Steamed vegetables
- Take Continental meat selection
- Take Cornichons
- Make ready 3-4 white bread slices, sliced into chunks (or any bread of preference)
Once smooth, stir in cherry brandy, mustard and nutmeg. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. The Swiss continue to promote the dish and its national importance. In a mixing bowl, combine shredded cheeses and toss with cornstarch.
Steps to make Cheese fondue:
- For the cauliflower, cut the stems in order to separate large florets. Now cut the large florets into smaller pieces. Slice off the stem ends of the mushroom. Then slice mushrooms. Place vegetables in a steaming basket. On medium heat, steam for 5-6 minutes, once cooked turn off the heat.
- Gather all of the Emmental cheese and slice in half, then horizontal into four pieces. Grate the mature Gouda and gruyere cheese and transfer all of the cheese to a bowl, set aside.
- Crush the garlic cloves and place in a pot with butter. On medium heat, let the butter melt completely.
- Add the bottle of wine to the pot with the melted butter and garlic. Turn the heat up to high to cook out some of the wine for 2-3 minutes. Stir occasionally. Add the cheese little by little into the pot. Stir frequently to incorporate cheese. Let the cheese completely dissolve.
- Once cheese has melted, add nutmeg and white pepper. Stir the cheese mixture. In a small bowl add corn flour and water (this thickens the cheese mixture). Add a dash of Cherry Kirsch (optional, I didn't add this as I don't like the taste). Let the cheese fondue cook for a few minutes until it begins to thicken. Turn down the heat to medium low.
- In the meantime place a few slices of the Continental meat selection onto a chopping board and place a few pieces of cornichons on a side plate.
- Slice the bread into thick chunks, (bread can be heated up slightly in oven, optional) and transfer to a large plate. Remove the steamed vegetables from the steamer and transfer to a plate. Lastly, transfer the cheese fondue mixture from the pot into a fondue pot. Place over a stand and burner.
- Enjoy cheese fondue with bread dipped into the melted cheese, along with the steamed vegetables, cut meats and cornichons!
In a small Dutch oven or heat-safe fondue pot, combine wine with lemon juice and garlic and bring to a steady simmer over medium-low heat. A few handfuls at a time, stir and melt in cheeses with a wooden spoon. Add mustard, brandy, nutmeg and white pepper. Everyone will want to dip into this classic cheese fondue. We use cubed French bread and pickled vegetables for dipping.
So that’s going to wrap it up for this special food cheese fondue recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
