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Recipe courtesy of Tom Bowes

Show: Rachael Ray's Tasty Travels

Episode: New York

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/2 pound Gruyere, coarsely grated
1/2 pound Emmental, coarsely grated
2 teaspoons cornstarch
1/2 garlic clove
2/3 cup dry white wine (Chardonnay is fine)
4 tablespoons Kirsch (dry cherry brandy)
Pinch freshly grated nutmeg
Freshly ground pepper
Dipping items of your choice, such as bread cubes or apples

Directions

Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.

Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Tom Bowes, Dip Cafe

My Private Notes

Name: Swiss Fondue
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/2 pound Gruyere, coarsely grated; 1/2 pound Emmental, coarsely grated; 2 teaspoons cornstarch; 1/2 garlic clove; 2/3 cup dry white wine (Chardonnay is fine); 4 tablespoons Kirsch (dry cherry brandy); Pinch freshly grated nutmeg; Freshly ground pepper; Dipping items of your choice, such as bread cubes or apples

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This French tart is a beautiful way to eat apples.

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