Garlicky Cheese Fondue
If serving children, delete the wine and kirsch and substitute non-alcoholic cider for the white wine.
- 8 ounces Monterey jack cheese, coarsely grated
- 8 ounces Muenster, coarsely grated
- 2 tablespoons cornstarch
- 1 cup dry white wine
- 2 teaspoons minced garlic
- 1 tablespoon kirsch
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- Optional Dipping Items on Skewers:
- Boiled baby new potatoes in their skins, or quartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms, wiped clean and stems removed
- Cubed smoked ham
- Cooked sliced hot sausage
- Long thick pretzel sticks
- Lightly toasted cubes French bread
In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.
In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat. Add the cheese a bit at a time, stirring well to prevent from clumping, and cook until melted. Add the kirsch, salt, pepper, and nutmeg, stir well, and cook stirring until the mixture is smooth, 3 to 5 minutes.
Adjust the seasoning, to taste. Set the pot over a candle or canned heat and serve hot with assorted dipping items.
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