A 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.
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
- Firmly rub garlic clove over the inside of chafing dish or place garlic in fondue pot and place over heat.
- Add the wine and gently raise the heat but do not boil the wine.
- 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.
- 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.
- To serve, place chafing dish over burner.
- Spear bread cubes with fork and dunk into the cheese fondue with a stirring motion to maintain creamy consistency.
- At the end, allowing a brown crust to form at the bottom of the casserole, lift out the fork and enjoy this tasty bit.
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