Gruyere And Cider Fondue Recipes

SWISS GRUYERE FONDUE

Steps:

• Toss cheese with cornstarch in large bowl.
• Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
• Reduce heat to medium.
• Whisk 1 handful of cheese into wine until almost melted.
• Repeat with remaining cheese in about 5 more batches.
• Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
• Whisk in Kirsch and nutmeg.
• Transfer to fondue pot and keep warm over fondue burner.
• Accompany with a platter of assorted dippers, fondue forks and plates.
• DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

GRUYèRE FONDUE

Steps:

• In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
• In a large heavy saucepan, sauté onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
• Reduce heat to medium. Add cream mixture, whisking constantly until thickened.
• Gradually add cheeses, and stir until melted and smooth. Mixture will become very thick.
• Add wine a little at a time and mix well. Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
• Transfer the fondue to a heated fondue pot and keep warm over low heat.
• Accompaniments:
• Lightly toasted French bread cubes
• Fresh cooked shrimp
• Steamed broccoli