Heidy Kuhner's Recipes
CLASSIC CHEESE FONDUE
As they do in the Alps, serve this to friends or family on a cold winters day. Heidy serves fondue to her family on Christmas Eve and then brings out the leftovers for breakfast.
Yield: 6 to 8 servings
1 cup dry white wine 250 mL
2 cups each shredded Gruyère and Emmentaler cheeses 500 mL
(about 10 oz/300 g each)
1 tbsp cornstarch 15 mL
2 tbsp kirsch (or to taste) 30 mL
1 baguette (French stick) 1
2 cloves fresh garlic 2
In a saucepan, heat wine until it begins to bubble. In a bowl, combine cheeses with cornstarch, tossing to coat. Gradually add cheese mixture to wine, in batches, stirring. Stir in kirsch to taste. Transfer to a ceramic fondue pot and place over a low flame to keep simmering while serving.
Slice baguette into small pieces (day-old bread works well in this recipe). Serve with fondue for dipping. Place fondue in the centre of the table and give each guest a fondue fork. Place a piece of bread on the fondue fork and swirl into the melted cheese mixture in a figure-eight pattern (this helps to keep the cheese mixture mixed).
- Although bread is the traditional medium for eating the delicious melted cheese mixture, try blanched broccoli and cauliflower florets as well.
- Always use a combination of Gruyère and Emmentaler cheeses, since Gruyère alone can become stringy.
Ensure that each piece of bread has some crust on it, otherwise the cheese wont stick. If your bread drops off your fondue fork and into the fondue, kiss the fool on your left or, in a restaurant, pay for another bottle of wine.
LINZERTORTE & MUSHROOM SOUFFLÉ