KARE in the Kitchen: Homemade Cheese Fondue

GOLDEN VALLEY, Minn.,- On this weeks episode of KARE in the Kitchen, France 44 chef Peter Cusic shows Alicia Lewis and Sven Sundgaard how to make a tasty homemade cheese fondue.

INGREDIENTS:

- 1 halved clove of garlic

- 1/2 pound Gruyère, grated

- 1/3 pound Appenzeller, grated

- 1/3 pound Comté Fleur, grated

- 3 tablespoons all-purpose flour

- 1 3/4 cup Felines Jourdan  (or other dry white wine)

- 1/4 teaspoon freshly grated nutmeg

- A splash or two of Kammer Black Forest Kirschwasser

 

DIRECTIONS:

Turn on fondue pot or heat small saucepan over low heat. Toss the cheese with the flour. Once fondue pot is hot, rub the interior of a medium saucepan with the peeled garlic. Remove garlic and add wine. Bring to a simmer and add the cheese mixture, one handful at a time.

Stir over low heat until smooth and cheese is melted and bubbling. Stir in the nutmeg. Add a splash or two of kirsh and continue stirring until it starts to bubble just a bit. Don't forget to stir frequently.

 

Suggestions for dipping:

- Pretzels

- Torn baguette

- Roasted vegetables

- Cubed salami

- Cooked ravioli

- Steamed potatoes

- Cornichon

- Sliced apple or pear

- Grapes

© 2017 KARE-TV


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