Recipe courtesy of Emeril Lagasse
Print
Level:
Easy

Ingredients

  • 1 garlic clove, crushed
  • 2/3 cup dry white wine
  • Juice of half a lemon
  • 8 ounces Gruyere cheese, shredded
  • 2 teaspoons cornstarch
  • 1 tablespoon Kirsch
  • Freshly ground pepper and grated nutmeg
  • For Dipping:
  • 1 cup cubed French bread
  • 1/2 cup broccoli florets, blanched until tender and cooled
  • 12 cherry tomatoes
  • 1/2 cup quartered artichoke hearts

Directions

Rub inside of flameproof earthenware fondue pot or 2-quart saucepan with garlic clove. Add wine and lemon juice and heat over low heat, just until gently bubbling. Gradually add cheese, stirring constantly until smoothly melted. Meanwhile, whisk cornstarch with Kirsch and seasonings until blended to a smooth paste, stir it into cheese and cook 3 minutes more. Adjust seasonings to taste. Decoratively arrange bread and vegetables on a large platter or divide among 4 plates. Traditionally, fondue is served at table in a fondue pot set over an alcohol burner or small candle. Use long forks to spear bread or vegetable of choice and dip into cheese.

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