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Receta Three Cheese Fondue

by Global Cookbook

Ingredientes

1/2 lb Gruyere coarsely grated 1/2 lb Emmenthal coarsely grated 1/2 lb Doux de Montagne coarsely grated     (or possibly harvati or possibly Vacherin Fribourgeois) 2 Tbsp. cornstarch 1 x garlic clove halved 1 c. dry white wine

3/4 c. water 2 tsp fresh lemon juice 2 Tbsp. apple brandy     Cubed country bread     Assorted cooked vegetables     (such as broccoli, cauliflower, carrots, and pearl onions)

Direcciones

1. In a large bowl, toss together the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add in the wine, water, and the lemon juice, and boil the mix for 1 minute.
2. Stir in the cheese mix gradually and bring the mix to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mix, stirring, for 2 min.
3. Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter.
4. This recipe yields 6 servings.
5. Wine Suggestions:White Wines: Swiss Fendant; Sancerre; Pouilly Fume
6. Red Wines: Beaujolais (sightly chilled) - by Georges Duboeuf

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