Recipe courtesy of Rick Rodgers
Show: Cooking Live
Episode: Basics of Fondue
Total:
50 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.

Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.

In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.

Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients

IDEAS YOU'LL LOVE

Classic Italian Bolognese Sauce

Recipe courtesy of Michele Urvater

Classic Hummus

Recipe courtesy of Katie Lee

Classic Hot Wings

Recipe courtesy of Ree Drummond

Classic All-American Burger with Fried Sweet Pickles

Recipe courtesy of Emily Ellyn

Swiss Fondue

Recipe courtesy of Tom Bowes

Swiss Fondue

Recipe courtesy of David Rosengarten

Swiss Fondue

Recipe courtesy of Tom Bowes

Swiss Fondue

Recipe courtesy of Tom Bowes

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking