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Fondue


No it's not 1970 but I know that is what most people associate with fondue. Well you don't need to break out those bell bottoms and lava lamps to enjoy fondue. I think it get a really bad rap (look at me with the 70s lingo). Once you've tasted the real deal in Switzerland, you know that fondue is something that can be really delicious and not necessarily be a spit-sharing device.

Cheese Fondue

1 clove garlic
1 1/4 c white wine, 2 T reserved
8oz gruyere  cheese, grated
8oz emmenthaler swiss cheese, grated
8oz Fontina, grated
2T cornstarch
white pepper
1/4 t nutmeg

Bread, cooked potatoes, broccoli, stringbeans and various other vegetables for dipping

Rub the inside of a saucepan with the garlic. Discard garlic. Heat wine in saucepan until bubbly. Add handfuls of cheese while stirring. Mix cornstarch into reserved wine until dissolved. Add to cheeses. Season with pepper and nutmeg. Heat through. Transfer to a fondue pot and serve with assorted dippers.

This comes together quite quickly. I prefer the bread to the vegetables for dipping, but then again I'm a carb junky. I realize this is also not your typical fondue as I do not think they authentically utilize fontina, but it melts so easy and adds a nice texture to the fondue.

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