Cheese Fondue

You may notice some sauces in the background that are pared with a meat fondue. It is posted on this site under the headings of both French and Beef categories.

Ingredients:

9 ozs each of shredded Emmentaler, Gruyere and Monetary Jack cheese

3 tbsp of unsalted butter

2 cups of dry white wine

3 tbsp of cornstarch

Freshly ground pepper and nutmeg to taste

1/4 cup of gin

Soft pretzel buns

Directions:

Place the shredded cheeses in a bowl, mix and set aside.

Prepare a double boiler with 2 inches of water on the bottom.  Place the top portion of the double boiler on top.

Place the double boiler over medium heat and melt the butter. Combine the wine and cornstarch until well blended; add it to the pot once the butter has completely melted.

When the wine is hot, start adding handfuls of the cheese and stir with a wooden spoon until the cheese melts.  Continue adding the cheese a hand full at a time until all the cheese is melted. Season with pepper and nutmeg. Stir in the gin and cook until warm.  Turn the rimmer down to low until you are ready to move it to a fondue pot with a heat source under it and lit on low. Provide each person with a long fondue fork and place the pretzel buns in a breadbasket.

Your guests can tear the bun into smaller pieces, put a piece on the fondue fork and dip into the melted cheese.  Repeat and enjoy!

Serves 8