Cheese Fondue

Name: Cheese Fondue
Yield: Yield: 8 servings.
Ingredients: 1½ lb (750 g) chilled Swiss cheese (low-fat is fine); 1 clove garlic, cut in half; 1 Tbsp cornstarch; ¼ cup Kirsch; 3 cups dry white wine; salt and freshly ground black pepper to taste; French bread or baguettes, cut in bite-sized chunks; 2 Tbsp fresh lemon juice; salt and freshly ground black pepper to taste; French bread or baguettes, cut in bite-sized chunks

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Old is new—fondue parties are back in fashion! Make this company dish quickly using your processor and microwave. Fondue is delicious with boiled new potatoes, steamed cauliflower or broccoli.

Ingredients

1½ lb (750 g) chilled Swiss cheese (low-fat is fine)
1 Tbsp cornstarch

Starter
Vegetarian
Microwave

Method

Grater: Grate cheese, using medium pressure. Combine cheese with cornstarch in plastic bag; shake well. Rub bottom and sides of ceramic cheese fondue pot or 2-quart microwavable casserole with garlic. Discard garlic.

Pour wine, Kirsch and lemon juice into casserole. Microwave, uncovered, on High for 6 to 7 minutes, just until bubbles start to appear; do not boil. Stir in cheese,