Emile
Henry Swiss Cheese Fondue
Ingredients
1 clove garlic, crushed
2 c dry white wine
1 lb. Gruyere cheese, coarsely grated
1/2 lb. Emmenthaler cheese, coarsely grated
2 t cornstarch
6 T sherry
Freshly grated nutmeg
Freshly ground pepper
Method
Rub
the inside of your Emile Henry fondue pot with crushed garlic
clove. Add the wine and heat pot on stovetop burner over moderately
low heat until slightly bubbling. Add cheeses by the handful
and stir until cheese is melted. Keep at simmer. In a small
bowl, mix together cornstarch and sherry. Add to the cheese
mixture, along with the nutmeg and fresh pepper to taste.
Combine thoroughly without letting the mixture boil. Place
the fondue pot on the base, with the burner ignited. Keep
to a medium low heat. Serve with cubes of French bread or
veggies.
|
