Makes About 2 1/2 cups; 8 appetizer or 3 or 4 main-dish servings
Photo: James Carrier; Styling: Valerie Aikman-Smith
1 to 1 1/4 cups dry white wine
1/2 pound Swiss (emmenthal) cheese, shredded
1/2 pound gruyère cheese, shredded
4 teaspoons cornstarch
1 teaspoon dry mustard
2 tablespoons kirsch (optional)
Fresh-ground nutmeg and pepper
1 baguette (1/2 lb.), cut into 3/4-inch cubes
How to Make It
In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast-iron) or heavy-bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes.
In a bowl, mix Swiss cheese, gruyère cheese, cornstarch, and mustard.
Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper.
Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.
Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat. If fondue gets too thick for easy dipping, stir in more heated wine, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pan to divide and eat; it's considered a special treat.
Notes: If you use an electric fondue pan, turn heat to medium while mixing and melting fondue, then turn to lowest setting while serving.
flavor was good, but I got a glob of melted cheese at the bottom and a milky liquid on top. Any suggestions as to what I did wrong?? I used chicken broth as the liquid as I didn't think my daughters would like the wine taste.
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