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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I got this easy recipe from my daughter, who lives in France. Itâs become my go-to fondue, and I make it often for our family.Betty A. Mangas, Toledo, Ohio Ingredients:
1/2 pound each emmenthaler, gruyere and jarlsberg cheeses, shredded |
2 tablespoons cornstarch, divided |
4 teaspoons cherry brandy |
2 cups dry white wine |
1/8 teaspoon ground nutmeg |
1/8 teaspoon paprika |
dash cayenne pepper |
cubed french bread baguette, boiled red potatoes and/or tiny whole pickles |
Directions:
1. In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan.
2. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
3. Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
4. Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles. Yield: 4 cups.
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