Classic Cheese Fondue Recipe
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As a traditional and popular dish, this classic fondue recipe blends several cheeses to provide a hearty appetizer or a light evening meal to be enjoyed with family and friends.
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1 clove garlic
1 cup dry white wine
1 teaspoon lemon juice
2 cups Emmenthal cheese grated
2 cups Gruyere cheese grated
1 tablespoon kirsch cherry brandy
1 tablespoon water
2 teaspoons cornstarch
pinch white pepper
1 pound broccoli
8 ounces grape tomatoes
8 ounces mushrooms
1 sweet pepper - cut into strips
1 French bread loaf - cut into cubes
Combine wine and lemon juice in saucepan, placed on a stovetop burner, and begin to heat on a medium heat setting, allow to come to a slow boil.
Add each variety of grated cheese, stirring as they are added, allowing heat to melt the cheeses together. Continue stirring until smooth.
In a separate bowl, combine kirsch and water with the cornstarch, mixing thoroughly to blend together and then add the mixture to the melted cheese in the saucepan.
Rub inside of fondue pot with garlic clove
Ignite fuel or turn on temperature control. Add the wine and lemon juice mixture to the fondue pot.
Add the remaining ingredients to the pot and stir to combine
Keep the temperature at a level where the cheese stays melted and smooth.
Add pepper and nutmeg seasonings to the ingredients now in the fondue pot.
Serve with vegetables, breads or whatever else you desire.
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