Swiss fondue is a classic, that makes a delicious appetizer for any gathering. In addition to being rich and creamy, it can appeal to a variety of tastes by being served with a selection of accompaniments like: cured meats, seafood, boiled potatoes, vegetables, fruits and lesley stowe raincoast crisps®. Whether you prefer shrimp and asparagus or lesley stowe raincoast crisps® cranberry and hazelnut with salami, a night gathered around a pot of fondue is a night well spent.
- STEP 1: Rub interior of a medium stainless-steel pot with garlic clove, then discard garlic. Add white wine and bring to a simmer over medium heat. Add Emmental and Gruyère cheese and nutmeg. Cook, stirring with a wooden spoon, until cheese melts (cheese and wine will not yet be blended).
- STEP 2: Combine cornstarch with kirsch in a small bowl. Mix thoroughly and stir into cheese mixture. Continue to stir and simmer until cheese mixture becomes smooth, about 5 minutes, then season with salt and freshly ground pepper, adding up to ¼ cup more wine if fondue is too thick.
- STEP 3: To serve, transfer to a fondue pot or chafing dish over a flame.
- 1 garlic clove, peeled
- 1 ¼ cups dry white wine
- 1/2lb (about 1.5 cups) Emmental cheese
- 1/2lb (about 1.5 cups) Gruyère cheese
- Pinch of nutmeg
- 1 tbsp. cornstarch
- 2 tbsp kirsch
- Salt and freshly ground pepper