i've finally made it! a gift from my friend francie and we're good to go! we made the dippers with roasted; cipollini, mushrooms, Genoa salami, red peppers, and fresh baguettes.
Ingredients:
8 oz imported Jalsberg, shredded
12 oz Gruyere cheese, shredded
4 tablespoons cornstarch
1 garlic clove, peeled
1 1/2 dry white wine
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
12 oz Gruyere cheese, shredded
4 tablespoons cornstarch
1 garlic clove, peeled
1 1/2 dry white wine
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Assorted dippers
Directions
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard
.
Over medium heat, add the wine and and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, and mustard.
Arrange an assortment of bite-sized dipping foods around fondue pot.
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