Canadian Cheese Fondue

By The Canadian Living Test Kitchen

Tested till perfect

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Canadian Cheese Fondue

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 888888 cal
pro 50 g50g pro
total fat 45 g45g total fat
sat. fat 28 g28g sat. fat
carb 64 g64g carb
fibre 3 g3g fibre
chol 139 mg139mg chol
sodium 904 mg904mg sodium
potassium 300 mg300mg potassium
% RDI: -
calcium 116116 calcium
iron 2323 iron
vit A 3434 vit A
folate 4747 folate
  • Preparation time: 8 minutes
  • Total time : 10 minutes

The classic Swiss cheese dish gets a wonderful Canadian twist. If you like, serve boiled potatoes alongside the cubed baguette for dipping.

Ingredients

  • 3 small cloves garlic , thinly sliced3 small cloves garlic, thinly sliced
  • 2 cups dry Riesling wine 2 cups dry Riesling wine
  • 1 lb Kingsberg Emmental cheese , shredded1 lb Kingsberg emmental cheese or Miranda cheese or Mont St-Benoît cheese or Oka l'Artisan cheese, shredded
  • 1 lb Canadian raclette cheese , shredded1 lb Canadian raclette cheese, shredded
  • 2 tbsp cornstarch 2 tbsp cornstarch
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1 pinch freshly grated nutmeg 1 pinch freshly grated nutmeg
  • 2 tbsp slivovitz 2 tbsp slivovitz or plum eau-de-vie or kirsch
  • 2 baguettes , cut in 1-inch cubes2 baguettes, cut in 1-inch cubes

Preparation

In fondue pot, combine garlic with all but 2 tbsp (30 mL) of the wine; bring to simmer over medium heat. Add Kingsberg and Raclette cheeses, stirring constantly with wooden spoon until melted.

Dissolve cornstarch in remaining wine; stir into pot along with pepper and nutmeg. Bring to simmer, stirring; simmer for 1 minute. Stir in slivovitz.

Place pot over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often. Serve with bread to skewer and dip into cheese mixture.

Source : Canadian Living Magazine: November 2010

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