|
Brigit's Cheese Fondue |
| Preparation Time: 8 minutes |
| Cooking Time: 8 minutes |
| Ingredients (Serves 4) |
| 1.5 cups |
Dry white wine |
| 2 |
Clove garlic, sliced in half |
| 2 Tbs. |
Fresh tarragon (if not available, dried may be usede) |
| 1/2 pound |
Emmental (Swiss) cheese, cubed |
| 1/2 pound |
Gruyere cheese, cubed |
| 1/4 cup |
Flour |
| • |
Freshly grated nutmeg to taste |
| Preparation |
| • |
Put cubed cheese and flour in a plastic bag and shake well to coat cheese thoroughly with flour. |
| • |
In a fondue pan warm up wine with tarragon and garlic on medium heat. |
| • |
Lower heat and add cheese little by little, stirring continuously until completely melted. |
| • |
Turn off heat, add nutmeg, stir thoroughly and transfer to fondue holder ready with lighted tea light or canned heat. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
The secret to a good fondue is coating the cheese cubes well with the flour. |
| • |
Serve with raw, blanched vegetables, and lightly toasted bread cubes. |
| • |
Use unsliced whole wheat bread cut into bite sized chunks and lightly toasted. (Presliced bread is too soft.) |
| • |
Make sure heat is neither too high nor too low on fondue holder. If too high, fondue will burn, if too low, fondue will solidify. |
| Wine and Beverage Pairing |
| • |
Tocai Friulano DOC Colli Orientali del Friuli, Arneis Langhe DOC, Monteregio di Massa Marittima DOC, Rosato Italiano IGT. |
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