INGREDIENTS:
1 garlic clove, peeled
2 cups dry white wine
2 tablespoons cornstarch
1 lb. shredded Schoch Dairy Junipero cheese (or other Swiss-style cheese)
1 tablespoon finely chopped onion
1 teaspoon dry mustard
3 tablespoons kirsch or dry sherry (optional)
Salt, pepper, and nutmeg, to taste
Seasonal vegetables, cut into 1-2 inch pieces (i.e., roasted baby potatoes, broccoli and cauliflower florets, thick pepper slices, baby carrots, etc.) allowing 1-2 cups per person
Bread cubes – baguette recommended (optional)
Corralitos sausage, cooked, sliced (optional)
Heating fuel if using a fondue stand
METHOD:
Rub garlic inside a fondue pot. Alternately, use a heavy pot or double boiler.
Combine wine with cornstarch, stirring until cornstarch is dissolved. Heat wine, but DO NOT BOIL. In small amounts, add cheese to heated liquid, stirring until cheese melts completely. Gently stir in mustard, onion, and kirsch. Consistency should be that of a smooth, thick sauce. Season to taste with salt, pepper, and nutmeg.
Assemble assorted vegetables (roasted baby potatoes, broccoli and cauliflower pieces, thick pepper slices, baby carrots, etc.) on a platter with fondue forks. Alternately, use artisan bread cubes or sausage, as dippers.
SERVINGS: 6
SOURCE: Recipe courtesy of Andrea London
