New This Month

Cheese Fondue

For an hors d'oeuvre, your guests can dip into this cheese fondue -- a dish with Swiss origins.

  • Servings: 10

Source: Martha Stewart Living, December 2002

Ingredients

  • 1 garlic clove, halved crosswise
  • 1 1/2 cups apple cider or dry white wine
  • 8 ounces Gruyere cheese, grated (3 cups)
  • 8 ounces Emmental cheese, grated (3 cups)
  • 8 ounces raclette cheese, grated (3 cups)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons cornstarch
  • Freshly grated nutmeg
  • Freshly ground white pepper
  • 1 loaf French bread, cut into 1-inch cubes
  • Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms

Directions

  1. Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.

  2. Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about 5 minutes. Season with nutmeg and pepper.

  3. Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

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