Cheese Fondue

Name: Cheese Fondue
Ingredients: 1 garlic clove, cut in half; 2 cups dry white wine; 12 ounces Gruyere cheese, shredded.; 12 ounces Fontina cheese, shredded; 3 tablespoons Kirsch or brandy; salt to taste; ground black pepper to taste; pinch of nutmeg; pinch of cayenne pepper; 2 tablespoons flour

This recipe, by 'Wave at The W Hotel' executive chef Kristine Subido, was used for the first Spice House/Wave cooking class.

Spices

Featured in this Recipe

Ingredients

1 garlic clove, cut in half
2 cups dry white wine
12 ounces Gruyere cheese, shredded.
12 ounces Fontina cheese, shredded
3 tablespoons Kirsch or brandy
salt to taste
ground black pepper to taste
pinch of nutmeg
pinch of cayenne pepper
2 tablespoons flour

Preparation Instructions:

In a medium bowl, combine flour and cheeses. In a deep, heavy saucepan, heat wine and garlic to a simmer over medium heat. Add the cheese/flour mixture in several batches, stirring constantly. Stir in nutmeg and pepper. Cook about 10 minutes, until fondue is thick and creamy.

Serve with cubes of baguette, grapes, apples, or your favorite vegetables.