1 garlic clove, peeled
2 cups dry white wine
2 tablespoons cornstarch
1 lb. each shredded Lionza and/or San Joaquin Gold (or other Swiss-style cheese)
1 tablespoon finely chopped onion
1 teaspoon dry mustard
3 tablespoons kirsch or dry sherry (optional)
Salt, pepper, nutmeg, to taste
Raw seasonal vegetables, cut into 1-2 inch pieces (broccoli, cauliflowerettes, 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
Rub garlic inside of a fondue pot. Alternately, use 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 raw assorted vegetables (broccoli, cauliflower pieces, thick pepper slices, baby carrots, etc.) on platter with fondue foks. Alternately, use small cooked potatoes, bread cubes or sausage, as dippers.
This is a variation of a classic cheese fondue with a lighter twist, using vegetables for dipping rather than bread. You can use this as an appetizer or main course. Alternately, use small cooked potatoes, cubed bread or Corralitos sausage for dippers for heartier main course.
SOURCE: Courtesy of Andrea London of Andrea’s Market Cheese