January 5, 2012
Cheese Lover's Fondue
I made this yummy fondue for a New Years get-together I had at my house. I also made a chocolate variety (to be posted soon). This was my first (successful) attempt at making fondue. I really liked the cheese combination and the wine but I did find it difficult to eat too much of it. The wine flavor is very predominant so if you're going to serve this it's a good idea to have some other snacks available just to offset the strong taste of this fondue. I can't wait to try more fondue recipes, if you have any please share them!
Cheese Lover's Fondue found in the February & March 2011 "Taste of Home" magazine.
4 tsp. cornstarch, divided
1 Tbsp plus 1 cup dry white wine, divided
1 1/2 C (6 oz) shredded Gruyere cheese
1 1/2 C (6 oz) shredded Swiss cheese
1 garlic clove, peeled and halved
1 1/2 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. dried oregano
1/8 tsp. Worcestershire sauce
3 drops hot pepper sauce
Cubed bread, sliced apples, little smokies, broccoli
In a small dish, combine 2 tsp. cornstarch with 1 Tbsp wine. Set aside.
Cut a piece of garlic in half and rub the cut side on the sides of a large saucepan. Discard the garlic. Add the remaining wine and heat over medium heat until bubbles form around the edges. Add the lemon juice.
Turn the burner to medium-low and add a handful of cheese. Stir constantly using a figure eight motion until the cheese is melted. Keep adding a handful of cheese until it's gone; letting it melt after each addition. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir the cornstarch mixture and then add it gradually to the pan. Cook and stir until smooth and thick. Keep warm.