Gay Cook’s Cheese Fondue

GayA cheese fondue is a favourite with friends and family during the cold weather especially in front of a blazing fire. Who ever holds the long fork stabbed with a cube of  French bread will enjoy dipping in the warm fondue.

 cheese-fondue2   4 to 6 servings

  •  1 chafing dish with burner and 4 or 6 fondue forks
  • 1 clove garlic, peeled or finely grated
  • 11Ž2 cups (375 ml) dry white wine
  • 1 lb (450g) grated medium Canadian cheddar or gruyere
  • 3 tsp (15 ml) Kirsch or Niagara white fruit spirit (optional)
  • Freshly ground pepper and nutmeg
  • 2 French baguettes, cut into bite size pieces with crust left on one side
  1. Firmly rub garlic clove over the inside of chafing dish or place garlic in fondue pot and place over heat.
  2. Add the wine and gently raise the heat but do not boil the wine.
  3. Use wooden spoon and slowly add the cheese, stirring the spoon in the shape of figure 8 adding one handful at a time until the cheese melts.
  4. In small bowl combine cornstarch and Kirsch or water to make mixture runny and stir into the melted cheese; cook briefly then season with pepper and nutmeg.
  5. To serve, place chafing dish over burner.
  6. Spear bread cubes with fork and dunk into the cheese fondue with a stirring motion to maintain creamy consistency.
  7.  At the end, allowing a brown crust to form at the bottom of the casserole, lift out the fork and enjoy this tasty bit. 

To Readers: if you have any questions about this recipe or anything else related to food, please feel free to email me: gay@gaycook.com <https://gay@gaycook.com> .