Cheese Fondue With Cognac Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| Dry white wine | 1 Cup (16 tbs) | |
| 2 cups grated Swiss cheese | ||
| Gruyere cheese | 1 Cup (16 tbs), grated | |
| Dry mustard | 1/4 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| 1 tablespoon Cognac or kirsch | ||
| 1 small loaf French bread, cut in 1-inch cubes | ||
Directions
Cut garlic clove in half.
Rub cut surface of garlic over side and bottom of a fondue pot or a heavy medium saucepan; discard garlic.
Pour wine into fondue pot or saucepan.
Place over low heat until bubbles rise to surface.
In a medium bowl, combine Swiss cheese, Gruyere cheese, mustard and cornstarch.
Slowly stir cheese mixture into hot wine until mixture is blended and smooth.
Gradually stir in Cognac or kirsch.
Keep warm over very low heat.
To serve, use fondue forks to swirl French bread through warm mixture in a figure-8 pattern.
Rub cut surface of garlic over side and bottom of a fondue pot or a heavy medium saucepan; discard garlic.
Pour wine into fondue pot or saucepan.
Place over low heat until bubbles rise to surface.
In a medium bowl, combine Swiss cheese, Gruyere cheese, mustard and cornstarch.
Slowly stir cheese mixture into hot wine until mixture is blended and smooth.
Gradually stir in Cognac or kirsch.
Keep warm over very low heat.
To serve, use fondue forks to swirl French bread through warm mixture in a figure-8 pattern.
Chef
