Swiss Fondue Recipe
1 1/2 C. dry white wine
1 garlic clove, halved
1 T. fresh lemon juice
4 t. cornstarch
3 C. (8 oz.) Emmenthaler cheese, grated
3 C. Gruyere, cheese, grated
Grated nutmeg/ pepper, as desired
Dippers:
1/2 loaf French bread, cut into large cubes, each with piece of crust
1 bunch seedless grapes
2 to 4 C. blanched vegetables: asparagus, new potatoes, cauliflower, broccoli
Arrange fondue dippers on a platter because fondue will be ready in 10 minutes.
. In fondue pot or saucepan, heat white wine with garlic over high until
boiling. Combine lemon juice and cornstarch in a cup and stir into the boiling
wine. Cook 1 minute while stirring. Reduce heat to medium and stir in cheese by
the handful. Keep stirring until all has melted. Fondue should look thick and
shiny. Turn off heat and season. Place over fondue warmer and serve with
dippers.
Yield: 8 servings