Classic Cheese Fondue

Cooking With Rania - "HOLIDAY APPETIZERS"
KDKA Pittsburgh Today Live 12/03/2008

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Classic Cheese Fondue

1 pound Emmentaler or Swiss cheese, rind discarded and cut into small cubes
1 pound Gruyere, rind discarded and grated
2 tablespoons cornstarch
4 ounces unsalted butter
4 tablespoons minced shallots
1-1/2 cups apple cider
1/2 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Salt and coarse ground black pepper to taste

For Dipping:
Crusty French or Italian bread, cubed,
Boiled new potatoes, cubed, for dipping
Belgian Endive spears
Steamed Broccoli Florets
Steamed Asparagus spears
Cauliflower florets
Cocktail Meatballs
Kielbasa Chunks

In a medium bowl, toss the cheeses with the cornstarch to coat.

In a heavy medium saucepan, melt the butter over medium heat. Add the shallots and cook, stirring, until soft, 1 minute. Add the cider, water, and lemon juice and bring to a simmer. Reduce the heat to medium-low and add the coated cheese in 3 additions, stirring constantly and adding more cheese as the previous addition has melted. Once all the cheese has been added, add the salt and pepper and stir.

Remove from the heat and carefully pour into a fondue pot for serving, and following the manufacturer’s instructions.

Serve hot with any our suggestions for dipping items of choice.

Serves: 4 to 6

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