Classic Swiss fondue
Recipe courtesy of Rachael Ray
Rachael Ray calls it "fun-due!" This easy appetizer will please crowds!
Servings: Serves 4
  • 1 large clove garlic , crushed out of its skin
  • 1 1/4 cups dry white wine
  • 1 tablespoon fresh lemon juice
  • 8 ounces Gruyere cheese , shredded
  • 8 ounces Emmentaler cheese , shredded
  • 1 tablespoon cornstarch
  • 1/4 cup kirschwasser (cherry brandy)
  • 1/2 teaspoon freshly grated nutmeg
  • White pepper or cayenne
  • Cubed ham
  • Marinated mushrooms or whole sautéed fresh button mushrooms
  • Blanched asparagus or white asparagus
  • Whole trimmed radishes
  • Small dill pickles or cornichons
  • Bread
Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce heat to simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and white or cayenne pepper, to taste. Transfer the fondue to a fondue pot and serve.

* For more information about Rachael Ray, visit
FROM: Oprah and Rachael Ray Throw a Holiday Party
Published on January 01, 2006


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