Ben Peoples Speaks


Fondue
January 7, 2011, 9:00 am
Filed under: Uncategorized
  • 8 oz Swiss or Fontina cheese, grated
  • 8 oz Gruyere, grated
  • 2 1/2 tablespoons flour (Gluten free: substitute 1 1/2 tablespoons potato starch)

 

  • 1 1/2 cup dry white wine (or Riesling)
  • 1 large clove garlic
  • pepper
  • 2-4 tablespoons kirsch or triple sec

 

Toss the cheese with the flour

Rub the fondue pot with the clove of garlic and leave in the pot.  Heat the dish and pour in the wine.  As soon as the wine starts to bubble, turn the heat down and being adding the cheese, bit by bit, stirring with a wooden spoon.  Within a few minutes, the cheese will blend with the wine to make a smooth sauce.  Grind in some pepper and stir in the kirsch (or triple sec).  Server immediate, accomanied by bread cubes and an assorted antipasto platter.

Serves 4

Notes: While either are good, the Fontina makes for a more mild fondue.  We really like kirsch in it, but we haven’t found any in Pennsylvania yet.

Advertisements

Leave a Comment so far
Leave a comment



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s



%d bloggers like this: