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Lilly’s Table

 
 
Gruyere Apple Salad
© Lillys-Table.com Photo of Fondue
 

Tags: Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Fondue

from Fondue with Gruyere Apple Salad, the Week of December 22, 2013.
View the previous recipe for this meal.

Fondue literally means to melt and this creamy, white wine enhanced sauce of cheese is exactly that and it is perfect for dipping chunks of bread or veggies. If serving with vegetables, they can be raw or quickly blanched. Also, all you need is a pot and stove— special fondue pots are fun, but hardly required. The kirsch is very much optional too.

Ingredients

  • 1 clove garlic
  • ½ lb gruyere cheese, shredded
  • ½ lb jarlsberg cheese, shredded
  • 1½ tablespoon cornstarch
  • 1½ lb broccoli, cut into florets
  • 1½ lb cauliflower
  • 1½ cup white wine, a favorite you may drink
  • 1 pinch black pepper, optional garnish
  • 1 pinch paprika, optional garnish
  • 2 tablespoons kirsch, optional, to taste
  • 1 loaf french bread, cut into cubes

Serving Size: 6 People

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Preparation Instructions

Cut the clove of garlic in half and rub a medium size pot with it.

Toss the shredded gruyere and jarlsberg with the cornstarch. Set aside in the fridge.

If wanting to blanch the vegetables, boil water and prepare an ice bath. Drop the cut up vegetables in the boiling water for about 1-2 minutes until they become bright. Boil longer if you prefer them more tender. Dunk into an ice bath and then strain. A wire mesh strainer helps with transferring the vegetables from hot to cold and straining.

When everything else is prepared, bring the white wine up to a simmer over medium heat. Slowly sprinkle in the cheese while whisking or stirring in a figure eight motion— this will help the cheese not clump up. Finish the fondue with Kirsch if desired, to taste.

Serve the fondue over a candle or heat source, in a fondue maker or just over low heat on a stove. Serve the chunks of bread and vegetables along with skewers, fondue or regular forks.