Saturday, January 1, 2011

Classic Cheese Fondue

1 garlic clove
1 C dry white wine
1½ C shredded Swiss cheese
1½ c shredded gruyere cheese
1½ Tbls flour
1 tsp dry mustard

Peel and halve garlic clove and rub around the inside of fondue pot; discard clove. Pour wine into pot adn warm over medium heat until bubbles start to rise. (You can do this first step in a saucepan on the stove, especially if you--like me--don't have a fondue pot. I use my mini-crock pot.)

Mix cheeses with flour and dry mustard. Add cheese mixture to wine, a little at a time, stirring gently but thoroughly until cheese is melted and smooth. Sprinkle lightly with nutmeg and pepper.

Serve (stirring occasionally and scraping bottom of pot so fondue does not scorch) with crusty bread cut into cubes, apple or pear slices, sliced sausages cut into bite sized lenghts...

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