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Cheese Fondue
Massachusetts Dairy Promotion Board
INGREDIENTS PREPARATION
Serves 6
1 garlic clove, halved crosswise 1 1⁄2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
8 ounces Emmenthal cheese, coarsely grated (about 2 cups)
8 ounces Gruyère cheese, coarsely grated (about 2 cups)
Cubed French bread, cubed apple and pear, roasted pota- toes, julienned red bell pepper and blanched broccoli florets, for dipping
1. Rub the inside of a 4-quart heavy pot with the cut sides of garlic; discard garlic.
2. Add the wine to the pot and bring to a simmer over medium heat.
3. In a small bowl, stir together the cornstarch and kirsch, if using. (Alternatively, substi- tute water or wine for the kirsch.) Set aside.
4. Gradually add the cheese to the pot and cook, stirring constantly in a zigzag pat- tern to prevent the cheese from balling up, until the cheese is just melted and creamy. Do not let boil.
5. Stir the cornstarch mixture to recombine and stir into the fondue. Bring the fon- due to a simmer and cook, stirring constantly, until thickened, 5 to 8 minutes.
6. Transfer the fondue to a fondue pot set over a flame and serve with desired ac- companiments for dipping.
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