TRADITIONAL CHEESE FONDUE
• 1 garlic clove, halved crosswise
• 375 ml (1 1/2 cups) dry white wine
• 15 ml (1 tbsp) corn starch
• 10 ml (2 tsp) kirsch
• 300 g (2/3 lb.) Emmental cheese, grated (650 ml / 2 3/4 cups)
• 300 g (2/3 lb.) Gruyere cheese, grated (650 ml / 2 3/4 cups)
• nutmeg
• pepper
• 1 loaf good bread, cut into 2.5 cm (1 inch) cubes
Rub the inside of a Swissmar fondue pot with the cut sides of the garlic to flavour the
pot. Discard garlic (or keep it in for a little more flavour). Pour the wine into a pot and
bring to a mild simmer over medium heat. Toss together the grated cheese with the
cornstarch. Gradually add the cheese/cornstarch mixture 1 handful at a time to the
heated wine in the pot and cook, stirring constantly in a zigzag pattern. Bring fondue
to a simmer and cook, stirring, about 5-8 minutes until thickened. Stir in the Kirsch,
nutmeg and pepper. If preparing your fondue in a separate pot, transfer cheese fondue
mixture to a fondue pot and serve with cubed bread for dipping.
FONDUE BOURGUIGNON
• 907 g (2 lbs) beef filet
• 700 ml (3 cups) oil
• 1 bunch of carrots
• 1 head of celery
• 1 garlic clove
• 1 medium size zucchini
• 1 lemon
• 1/2 cauliflower
SIDES:
Pickles and dipping sauces of your choice
Clean the vegetables. Cut them up as you like. Squeeze lemon juice over them. Cut
the meat into 2.6 cm (1-inch) cubes. Arrange meat, vegetables and sides on the table.
Preheat oil in the fondue pot. Each guest spears a piece of meat or vegetable and dips
it into the oil to cook. Once food is cooked, use sauces for dipping.
Serves 6
