Appetizers
Cheese Fondue
Description
Sitting around a fondue pot with friends is a cheesy delight—who doesn’t love a cozy get-together over delicious, ooey-gooey comfort food? Cheese fondue originated in Switzerland, where the earliest known recipe for "Käss mit Wein zu kochen" (translation: "to cook cheese with wine") was printed in a 1699 Zurich cookbook. The Swiss continue to promote the dish; the motto "fondue isch guet und git e gueti luune" (translation: “fondue is good and creates a good mood") even has its own acronym: FIGUGEGL. If the thought of making fondue is intimidating, Betty is here to tell you to shake it off!
Ingredients:
- 2 cups shredded Swiss cheese (8 oz)
- 2 cups shredded Gruyère or Swiss cheese (8 oz)
- 2 tablespoons all-purpose flour
- 1 clove garlic, cut in half
- 1 cup dry white wine or nonalcoholic white wine
- 1 tablespoon lemon juice
- 3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
- 1 loaf (1 lb) French bread, cut into 1-inch pieces
- Apple and pear slices, if desired
Directions:
- In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
- Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
- Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
- Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
- Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
