Food & Cooking Recipes Lunch Recipes Tarentaise-Uplands Pleasant Ridge Blend Fondue 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 18, 2015 Print Rate It Share Share Tweet Pin Email Servings: 4 This tasty cheese fondue from chef Terrance Brennan makes a delightfully warm snack, lunch, or even dinner, depending on your mood. Ingredients Coarse salt 1 clove garlic, stem end removed 1 ½ cups shredded Tarentaise cheese (about 4 ounces), room temperature 1 ½ cups shredded uplands Pleasant Ridge cheese (about 4 ounces), room temperature 1 tablespoon plus 1 teaspoon cornstarch 4 ounces dry white wine 1 teaspoon freshly squeezed lemon juice Pinch freshly grated nutmeg Freshly ground black pepper Country-style bread, cut into cubes, for serving Boiled fingerling potatoes, for serving Broccoli, blanched, for serving Cauliflower, for serving Carrots, for serving Kielbasa, for serving Cubed apples or pears, for serving Directions Place 1 teaspoon salt in a fondue pot or a 2-quart heavy-bottomed stainless steel saucepan. Vigorously rub cut end of garlic over inside of pot, starting in the salt and coating the entire surface; discard garlic. In a medium bowl, mix together both cheeses and cornstarch until well combined; set aside. Add wine and lemon juice to fondue pot and bring to a boil over medium-high heat. Gradually add cheese mixture, whisking constantly, making sure each addition is melted before adding the next addition. Reduce heat to medium and cook for 1 minute. Season with nutmeg and pepper; remove from heat and serve immediately with bread, potatoes, and pickled vegetables. Rate it Print