Murrays Fondue Recipes

MURRAY'S FONDUE

Steps:

• Soak fondue pot in cold water for two hours before using.
• Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
• Mix shredded cheese with cornstarch.
• Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
• Add the nutmeg. Season with salt, pepper and hot sauce to taste.
• Set over low flame to keep fondue melted during serving.

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

Steps:

• The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
• In a medium sized bowl, combine the three cheeses and toss with the flour.
• Rub the inside of the fondue pot with the garlic halves.
• Add the wine and heat over medium heat until hot, but not boiling.
• Stir in lemon juice and kirsch.
• Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
• Remove the pot from the heat and place over an alcohol safety burner on the table.
• Adjust the burner flame so the fondue continues to bubble gently.
• Serve with plenty of crusty bread cubes.