by Michele Evans
Ingredients:
1 clove garlic, halved
1/4c.+3T dry white wine
3-1/2 oz. shredded Gruyere or Swiss
1-1/2 tsp. flour
Pinch of nutmeg
Pepper to taste
Rub your small, heavy pot with the garlic halves and discard them. Pour in the wine and heat it slowly. Do not boil it. Meanwhile, sprinkle the shredded cheese with the flour and toss in a bowl. When the wine is hot enough to melt the cheese, start adding small amounts to the wine, stirring with a wooden spoon until melted. Add the nutmeg and pepper during this process. When it's all melted and thickened, place the pot over a lighted flame (and I guess if you don't have a fondue pot you won't have that - maybe just eat it at the stove!)
Then you just dip the bread and/or anything else you feel like in the cheese and enjoy. I've had apples and they're wonderful. The broccoli was good, as is cauliflower.
This batch didn't come out as smooth as larger batches I've made, but it didn't affect the enjoyment at all. Oh, and I used Gruyere.
2 comments:
This is great, I'm the only one in my family that likes fondue, and all other recipes I've seen feed a crowd! FYI, here are a few other "dippers" I've discovered go great with cheese fondue: bits of leftover ham, cooked shrimp, sliced hot dogs, and cherry tomatoes... or practically anything that goes well with cheese! Yum, I'm drooling!
Thanks for your note, Verna! And, you're right - all sorts of things make good dippers. Hope you treat yourself to a fondue now and say "phooey" to your family that night! :)
Post a Comment