Swiss Cheese Fondue
Fully ripened cheese and good-quality wine make for the best fondue. Kirsch, or cherry eau-de-vie, is the most traditional flavouring, but plum eau-de-vie (pflümli, pruneau or Slivovitz) or apple brandy, such as Calvados, is also recommended.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 665 |
| pro | 32 g |
| total fat | 28 g |
| sat. fat | 15 g |
| carb | 66 g |
| fibre | 4 g |
| chol | 83 mg |
| sodium | 868 mg |
| % RDI: | - |
| calcium | 77% |
| iron | 22% |
| vit A | 23% |
| vit C | 5% |
| folate | 48% |
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1 clove garlic
2 cups (500 mL) dry white wine
1 lb (500 g) Emmental cheese, shredded (4 cups/1 L)
1 lb (500 g) Gruyère cheese, shredded (4 cups/1 L)
2 tbsp (25 mL) cornstarch
1/4 tsp (1 mL) pepper
Pinch grated nutmeg
2 tbsp (25 mL) kirsch
2 baguettes, cut in 1-inch (2.5 cm) cubes
1 each apple and pear, cored and cubed
Preparation:
Cut small slits in garlic clove; rub clove all over inside of fondue pot. Pour in all but 2 tbsp (25 mL) of the wine; bring to simmer over medium heat on stove top.
Add Emmenthal and Gruyère cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir into fondue pot along with pepper and nutmeg. Bring to simmer, stirring; simmer for 1 minute. Stir in kirsch.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often. Serve with bread, apple and pear cubes to skewer and dip into cheese mixture.
Additional Information
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Appetizer
Air-Dried Beef and Pickles
In Switzerland, a cheese-fondue supper usually begins with an appetizer of paper-thin slices of the famous air-dried cured beef called Bündenfleisch, which is made high in the Alps in the canton of Graubünden. A Rocky Mountain version is produced in Alberta, and smoke-cured beef is made in Ontario. Italian air-dried beef, or bresaola, or cured ham, such as prosciutto or Rohschinken, can also be offered. Accompany the meat with pickled gherkins and pearl onions.Variations
Appenzeller Fondue: Replace Gruyère cheese with Appenzeller cheese. Add 1 tbsp (15 mL) lemon juice.Fribourgeois Fondue: Replace Gruyère or both cheeses with Vacherin cheese from Fribourg, Switzerland.
Garlic Fondue: Instead of rubbing the pot with garlic, add 3 cloves garlic, thinly sliced, to wine at beginning of cooking.
Source
© CanadianLiving.com
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