Manual

8
CHEESE FONDUES
CLASSIC CHEESE FONDUE
Makes 6–8 servings
1 pound Gruyère cheese
(not processed), grated
¾ pound Emmenthal cheese, grated
6 teaspoons cornstarch
1½ teaspoons dry mustard
1 clove garlic, peeled, cut in half
2¼ cups dry white wine (not chardonnay)
2½ tablespoons Kirschwasser
Place the grated cheeses in a large bowl and
toss to combine. Add the cornstarch and dry
mustard and toss to coat the grated cheese
completely. Reserve.
Rub the bottom and lower half of the sides of
Cuisinart
®
Electric Fondue Pot with the cut sides
of the garlic clove. Pour the wine into the fon-
due pot. Turn the temperature to Setting 5 and
bring the wine to a strong simmer (bubbling, but
not boiling strongly). While stirring constantly
with a wooden spoon or nonstick whisk, gradu-
ally whisk in the grated cheeses, sprinkling
in one handful at a time; don’t add any more
cheese until each handful is completely melted
and smooth. The mixture will slowly thicken.
When all the cheese has been added, stir in the
Kirschwasser and serve. Reduce the tempera-
ture setting of the fondue pot to Setting 3. The
fondue should just simmer; it should never boil.
This fondue is traditionally served with cubes of
crusty bread. For a change you may also serve
blanched to crisp-tender vegetables or cooked
but firm new potatoes.
PESTO CHEESE FONDUE
Makes 8 servings
1 pound part-skim mozzarella cheese
(not handmade fresh), shredded
8 ounces Italian Fontina, shredded
6 ounces provolone, shredded
2 tablespoons cornstarch
1 tablespoon extra virgin olive oil
1 ounce shallot, peeled, chopped
1 garlic clove, peeled, chopped
2 cups dry white wine (Pinot Grigio)
6 tablespoons pesto
(homemade or purchased)
crusty bread cubes for dipping
fresh vegetables for dipping – blanched
flowerets of broccoli or cauliflower,
sliced carrots, zucchini wedges; raw
strips of red or yellow bell peppers
Place cheeses in a large bowl and sprinkle with
cornstarch; toss to completely coat. Reserve.
Heat the olive oil in the Cuisinart
®
Electric
Fondue Pot using Setting 5½ - 6. Cook the
chopped shallot and garlic until tender and just
golden, about 1 minute. Add the wine and bring
to a simmer. Reduce the temperature to Setting
3½. Gradually add the cornstarch-coated shred-
ded cheese, one handful at a time, while stirring
with a plastic or coated whisk. Add the cheese
slowly, allowing it to melt and blend completely
before adding more. Do not rush. When cheese
has been completely added, stir in the pesto.
Keep the temperature Setting at 3 to serve
the fondue. The fondue should just simmer; it
should never boil.
Serve with crusty bread cubes and vegetables,
if desired.
CHEDDAR, ONION, APPLE &
HARD CIDER FONDUE
Makes 8 servings
1½ pounds shredded extra-sharp cheddar
cheese
2½ tablespoons cornstarch
½ teaspoon dry mustard
1 tablespoon unsalted butter
1 ounce chopped shallot
½ cup finely diced tart apple
2½ cups hard cider, divided
Cubes of crusty bread
Apple wedges (toss in lemon juice
to prevent from turning brown)
Place the shredded cheese in a large bowl and
sprinkle with the cornstarch and dry mustard;
toss to coat.
Heat the butter in the Cuisinart
®
Electric Fondue
Pot using Setting 3½. Cook the shallot and
apple in the butter until tender and golden,
about 3–4 minutes. Add 2 cups of the hard
cider and bring to a boil.