Photo: Garlicky Cheese Fondue Recipe
If serving children, delete the wine and kirsch and substitute non-alcoholic cider for the white wine.
Ingredients
- 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
Directions
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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By ravenstargazer
on February 27, 2011
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Made this tonight for my husband and I. Never made cheese fondue before. This was incredible and very easy! Hardest part was cutting up the dippers and shredding the cheese. Served with granny smith cubes, crusty bread cubes, baby red potatoes, and summer sausages. Made fondue as directed except omitted kirsch and used cider for wine. Only change for next time-may scale back on garlic just a tad...I love garlic but this was almost too much.
By DLE 13
Annapolis MD
on December 21, 2008
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Don't get me wrong, this was everything I expected after reading the reviews. It was tasty, creamy, and I'd make it again in a heartbeat. Just don't expect an "authentic swiss" fondue - it was more the Americanized version.
FYI, I replaced the kirsch with some apple juice concentrate I happened to have on hand, and didn't miss the kirsch.
By christy.terefen...
Quakertown, PA
on February 01, 2008
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This is a very easy and very delicious recipe. I leave the additional salt out and it is still very good.
Read all 26 reviews