Monday, November 16, 2015

simple and delicious cheese fondue


  • Servings: 8
  • 24 baby red potatoes
  • 2 quarts water, or amount to cover
  • 2 teaspoons salt
  • 2 tablespoons cornstarch
  • 5 teaspoons liqueur
  • 3 cups dry
  • 2 cloves garlic, minced
  • 1 pound emmentaler cheese, shredded
  • 1 pound gruyere cheese, shredded
  • 1 teaspoon ground nutmeg
  • 2 loaves baguette-style french bread, cut into cubes
  • 1 (16 ounce) jar pickled pearl onions, drained
  • 1 (12 ounce) jar pickled cornichons


    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins

  • place potatoes into a large pot with enough water to cover; stir in salt. bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. drain potatoes, and set aside.
  • stir the cornstarch and liqueur together in a small bowl until it forms a paste; set aside.
  • combine the and garlic in a large saucepan over medium heat; bring to a simmer. slowly whisk in the emmentaler and gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. stir in a random pattern to prevent cheese from clumping into a ball. whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.
  • transfer the cheese mixture to a fondue pot. serve with the cooked red potatoes and french bread for dipping; garnish with pearl onions and cornichons.

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