Monday, February 16, 2009

Cheese Fondue (fancy swiss)


This fondue is a very Delicious Swiss based fondue. It is a recipe I came up with after finding that several just weren't quite right. This fondue takes about ten to 15 minutes to make, but requires slightly nicer cheese than is found in a bag of Kraft. Most grocery stores should have these types of cheeses. If not, move to a bigger city ;)

Fancy Swiss Cheese Fondue
Serves 4
You will need:
  • 1 clove of garlic, halved
  • 6 tablespoons butter
  • 3 tablespoons all purpose flour
  • ¼ cup Sherry
  • 1 cup whole milk
  • 3 ounces Emmenthaler cheese or any type of Swiss, cubed
  • 3 ounces Gruy√®re cheese, cubed
  • 3 ounces Raclette cheese, cubed
  • 3 ounces Fontina cheese, cubed
For Dippers:
  • 1 loaf French or sourdough bread, cut into bite-size pieces
  • broccoli florets
  • cauliflower
  • carrots
  • apples
  • mushrooms
  • yellow squash
  • zucchini
  • cucumber
  • green onions

Rub the halved garlic on the sides if the fondue pot, set aside garlic and chop for addition later. Melt the butter in fondue pot over medium-low heat. Whisk in the flour. Constantly whisk for 1 minute or until the mixture is smooth and begins to bubble. Slowly whisk in the Sherry. Whisk in the milk. Bring the sauce to a gentle simmer.

Slowly add the cheese, stirring until all the cheese has melted and the mixture is smooth (you may need to add a little more milk if the mixture becomes too thick). Season the fondue to taste with the garlic.Transfer the fondue pot over a canned heat burner to keep it warm. Enjoy!

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