Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Classic Cheese Fondue
Timeless Snacks & Starters
Prep time:
8 minutesCook time :
15 minutes“I remember Grandma had a bright orange 1970's fondue pot. It made such great fondue.”
Ingredients
Serves 15
- 2 pounds Gruyère cheese or baby Swiss cheese
- 10 to 12 ounces white wine or apple cider, heated
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon water
- 3 to 4 tablespoons kirsch (cherry brandy) or 1 teaspoon Dijon-style mustard
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- 1 loaf French bread, cubed
- Apple and pear wedges
Directions
1
Grate Gruyère on the small-holed side of the grater.
2
Combine Gruyère and wine in a double boiler or chafing dish. Bring mixture to a boil, stirring continually, and cook until cheese is melted.
3
Combine flour and water in a small bowl and mix well. Add gradually to Gruyère mixture, stirring to mix well after each addition.
4
Add kirsch, nutmeg and black pepper to Gruyère mixture and mix well.
5
Transfer mixture to a fondue pot. Serve with French bread and apple and pear wedges.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Instead of using kirsch, which is distilled from cherry juice and pits, Grandma occasionally used another type of brandy called "applejack," which is made from apple cider. She sometimes varied the flavor by using a combination of 1 pound Emmentaler cheese and 1 pound Gruyère.
You May Also Like...
Blue Mansion Collection
A timeless design inspired by colonial dinnerware of the 1700's. Set a table worthy of the founding fathers with this historic collection.
