Free Recipe Traditional Fondue
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Traditional Fondue Recipe
1-1/2 c Gruyere; grated
1-1/2 c Emmental; grated
1/2 c Appenzeller; grated
2 tb Cornstarch; or all-purpose
; flour, up to 3
1 Clove garlic; halved
1 c Dry white wine
1 ts Fresh lemon juice
Splash kirsch
1 pn Nutmeg
Freshly ground black pepper;
-to taste
Crusty bread; cut in large
-cubes
Traditional Fondue Preparation
1. In a medium-sized bowl, combine the three cheeses and toss with the cornstarch. 2. Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice and kirsch. 3. Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg. 4. Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes. Copyright credit: 1996 by Steven Jenkins © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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