COOK:
30 minutes
PREP:
20 minutes
YIELD:
4-6 servings
Ingredients
- 2 teaspoons Kosher salt
- 3 cups broccoli florets
- 1 pound small creamer potatoes
- 1 clove garlic, sliced in half
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ pound Gruyère, shredded
- 1/2 pound Emmentaler, shredded
- 1 tablespoon kirsch
- â…› teaspoon freshly ground black pepper
- Ground nutmeg
- 2 apples (any variety), cored and sliced
- 2 apples (any variety), cored and sliced
- ½ pound crusty bread, cut into bite-size cubes
Directions
- Fill a saucepan with water and set over high heat. When water is boiling, add 1 teaspoon Kosher salt and the broccoli and cook to al dente, about 3 minutes. Drain, run under very cold water and set aside.
- Rub the inside of an enameled fondue pot with the sliced garlic and then discard the garlic. Set the pan over medium heat and add the wine, cornstarch and lemon juice and bring to a low simmer. Add the grated Gruyère and Emmentaler, a handful at a time, stirring continuously until mostly melted, about 5 minutes. Add the kirsch, pepper and a generous pinch of nutmeg and cook, stirring continuously, until creamy and smooth, about 5 more minutes. Do not overcook the fondue; once everything is melted and smooth, it is ready to serve!
- Transfer the pot to the fondue stand fitted with a sterno to keep the cheese warm. Serve with broccoli, potatoes, apples and bread at once.
Note(s):
Bread can be French or Italian bread, ciabatta or any rustic thick crusty bread.
Other things to dip: figs, pears, cherry tomatoes, kielbasa, red peppers.
If you want to make this without any alcohol, use broth (chicken or vegetable).
