9 servings (serving size: 3 apple wedges and about 2 tablespoons fondue)
Photo: Karry Hosford
1/4 cup all-purpose flour
3/4 cup (3 ounces) shredded Emmenthaler or Swiss cheese
1/8 teaspoon ground nutmeg
1 garlic clove, halved
3/4 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
1 teaspoon kirsch (cherry brandy)
3 Pink Lady apples, each cored and cut into 9 wedges
How to Make It
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well.
Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.
Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.
Its 5 star if you add Gruyere cheese with the Emmanthaler - Rub the pot first with raw garlic, and add the shredded cheeses slowly - I use 2/3 Gruyere as the flavor is nuttier and sharper. Serve with chopped veggies and summer sausages/salami/ meats.
This is fantastic! I make it every year for a traditional fondue party. The key is to mix the flour and the cheese like the instructions tell you - then you don't get lumps! I have never found the wine taste to be overwhelming - perhaps I use a milder one? Anyway, we dip apples, veggies, summer sausage, and bread in our cheese fondue and love it.
This was just OK. My flour formed lumps that I was never able to whisk out. Let your liquid cool down a little before adding the cheese/flour mixture to avoid this. The wine was the overwhelming flavor of this dish, and I wish I'd added some herbs or something to help balance it out.
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