Cheese Fondue
- 1 clove garlic, halved crosswise
- 1 1/2 cups apple cider or dry white wine
- 8 ounces Gruyere cheese, grated (3 cups)
- 8 ounces Emmental cheese, grated (3 cups)
- 8 ounces raclette cheese, grated (3 cups)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
- Freshly grated nutmeg
- Freshly ground white pepper
- 1 loaf French bread, cut into one-inch cubes
- Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms
- This recipe is vegetarian
- Produce
- Garlic (1 clove)
- Pickled vegetables, Assorted (1)
- Cooking & Baking
- Cornstarch (2 tablespoons)
- Nutmeg (1)
- White pepper, Freshly ground (1)
- Bread & Baked Goods
- French bread (1 loaf)
- Drinks
- Lemon juice, freshly squeezed (2 tablespoons)
- Dairy
- Emmental cheese, grated (8 ounces)
- Gruyere cheese, grated (8 ounces)
- Raclette cheese, grated (8 ounces)
- Beer, Wine & Liquor
- Apple cider or dry white wine (1 1/2 cups)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 11, 2011 (1 year ago).
4 people saved this recipe.
