Description
There is a special pot or caquelon used to prepare fondue. Usually earthenware, it can be used on the stove top and on top of a small burner.
Summary
| Yield | |
|---|---|
| Source | Swiss cuisine |
| Prep time | 20 minutes |
| Cooking time | |
| Total time | 20 minutes |
Ingredients
1
loaf (French bread, cut into small cubes, each with some crust) 1⁄2 lb
Emmentaler cheese (coarsely grated) 1⁄2 lb
Gruyere cheese (coarsely grated) 1 T
olive oil 1 clv
garlic (peeled and halved) 1 c
white wine 2 T
kirschInstructions
- Heat the oil over medium-low heat and add the garlic. Cook it for 1-2 minutes, until it begins to turn golden-brown. Remove garlic.
- Add cheese and wine to the pan, stirring continuously.
- When cheese is half melted, add kirsch and keep stirring until all the cheese melts completely.
- Transfer to the burner on the table.
Notes
Season your fondue with pepper and grated nutmeg, if you wish. Salt is not needed as the cheese would have enough.
If you find the garlicky flavor too intense, omit the olive oil and rub the pot with the garlic to get a milder flavor.
To get a thicker sauce, mix 1-2 tsp cornstarch with the kirsch.
Other ingredients can be used to dip in the melted cheese. Baked ham or cooked vegetables -hard enough to keep in the fork despite the thick cheese - are some ideas.
The original recipe would serve 4 as a main course. It will yield more servings as an appetizer or for an informal meal.
| Ingredients, metric | |||
| 400 g | l loaf French bread, cut into small cubes, each with some crust | ||
| 225 g | Emmentaler cheese, grated | ||
| 225 g | Gruyere cheese, grated | ||
| 1 Tbs | olive oil | ||
| 1 clove | garlic, peeled and halved | ||
| 1 cup | white wine | ||
| 2 Tbs | kirsch | ||
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