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
  • Serve with:
    • 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 www.rachaelrayshow.com.


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