Cheese Fondue
A Swiss country dish in which vegetables or bread are dipped into melted cheese.
Ingredients
Emmental cheese (finely chopped or grated)
200g
Gruyère cheese (finely chopped or grated)
200g
Garlic
1/2 cloves
White wine
1/2 cup
Nutmeg
a little
Kirsch (cherry brandy, if available)
a little
Cornstarch (or potato starch)
2小匙
Water
2小匙
Broccoli (cut into small florets, blanched)
1/3個
Cauliflower (cut into small florets, blanched)
1/4個
Pumpkin (seeded, cut into bite-sized pieces, microwaved)
150g
Vienna sausages
4
Baguette (cut into 2cm thick slices, then divided into 4 pieces)
約6cm
Instructions
1
Prepare the ingredients
Cut the broccoli and cauliflower into small florets, blanch in boiling water, then drain well. Remove the seeds from the pumpkin, cut into bite-sized pieces, place on a heat-resistant plate, cover with plastic wrap, and microwave for 1 minute 30 seconds. Cut the baguette into 2cm thick slices, then divide into 4 pieces. Arrange the above ingredients and the Vienna sausages on a plate.
2
Prepare the cheese
Finely chop or grate the Emmental and Gruyère. Dissolve the cornstarch in the specified amount of water.
3
Make the fondue
Rub the cut side of the garlic around the inside of the pot to leave a garlic aroma. Pour in the white wine and heat over medium heat. Once fragrant and warm, add the cheese. Reduce to low heat and stir until melted. Add the nutmeg and kirsch, then stir in the cornstarch slurry to thicken.
4
Enjoy
Use a fondue fork or regular fork to spear the ingredients, dip them in the melted cheese, and enjoy.
