16 oz. Gruyere cheese, shredded
12 oz. Swiss cheese, shredded
1/4 c cornstarch
2 c low-sodium, good-quality chicken broth
1/4 tsp lemon juice (just a quick splash)
2 Tbs minced garlic
1/2 tsp pepper
1/2 tsp nutmeg
dash (or two) of paprika
Place the shredded Gruyere and Swiss cheese in a gallon-sized ziploc bag with the cornstarch and shake until evenly coated.
In a medium sized saucepan (or stovetop safe fondue pot, if you've got it!), add the chicken broth, lemon juice and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table with a fondue sterno flame below.
Serve with: broccoli, cauliflower, apple slices, carrot sticks, bread...
From Mel's Kitchen Cafe
No comments:
Post a Comment