It’s time to do away with the idea that fondue is only for special occasions or dining out. This recipe is simple, decadent, and down-right mouthwatering. The mix of garlic, white wine, and lemon is an ideal compliment to these Swiss cheeses.
In terms of vehicles for your fondue (apart from a spoon, of course), try your favorite steamed veggie, roasted or boiled potatoes, classic crusty bread, or even fruit like apples and pears.
1 clove garlic
1 cup white wine
Gruyere – 1 pound, shredded
Ementhaler – ½ pound, shredded
1 tablespoon Kirsch
1 pinch Nutmeg
1 baguette, cut into 1-inch cubes
- Rub the inside of a small pot with garlic. Discard the garlic.
- Add wine and juice of 1 lemon and bring to a simmer over medium heat.
- Slowly whisk in the cheese until smooth. Add kirsch and nutmeg.
- Remove from heat and serve immediately.