Garlicky Cheese Fondue (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If serving children, delete the wine and kirsch and substitute non-alcoholic cider for the white wine. Ingredients:
8 ounces monterey jack cheese, coarsely grated |
8 ounces muenster, coarsely grated |
2 tablespoons cornstarch |
1 cup dry white wine |
2 teaspoons minced garlic |
1 tablespoon kirsch |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon freshly grated nutmeg |
boiled baby new potatoes in their skins, or quartered if large |
lightly steamed broccoli florets |
lightly steamed cauliflower florets |
lightly steamed asparagus |
button mushrooms, wiped clean and stems removed |
cubed smoked ham |
cooked sliced hot sausage |
long thick pretzel sticks |
lightly toasted cubes french bread |
Directions:
1. In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.
2. In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat. Add the cheese a bit at a time, stirring well to prevent from clumping, and cook until melted. Add the kirsch, salt, pepper, and nutmeg, stir well, and cook stirring until the mixture is smooth, 3 to 5 minutes.
3. Adjust the seasoning, to taste. Set the pot over a candle or canned heat and serve hot with assorted dipping items.
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