I decided that I wanted to have it for my 30th birthday, so my wonderful husband made it for me!
Ingredients:
6 oz. Emmentaler cheese, grated
6 oz. Gruyere cheese, grated
3/4 c. dry white wine, we used a Chardonnay
1 TBS cornstarch
1 garlic clove, cut in half
1/4 tsp nutmeg
1 TBS brandy
good gluten free bread, cubed
whatever else you want to dip in your fondue. We decided on mushrooms, red bell pepper, asparagus, potatoes (tossed in olive oil, garlic and fresh tarragon,) and cauliflower.
We felt the bread was the best, but the veggies were great to break up the flavor and texture.
Grate your cheeses into a bowl. Add the cornstarch and toss to coat. You really want a good coat over your cheese, so if you need more than a tablespoon add more, but don't over do it.
Cut your garlic clove in half and rub it inside a heavy saucepan, throw the rest out.
Put your pan on a medium low burner. Add your wine, cheese, and brandy and stir constantly until your mixture is melted. Add nutmeg. Ours was ready in about 6 minutes.
Add the cheese to your fondue pot (or the saucepan you cooked it in, which is what we did.)
Enjoy!
No comments:
Post a Comment