Cheese Fondue

I think we have just found a new Valentines Day dinner we can have year-to-year!  The hubs and I definitely like our own time around Valentines Day to go out to eat at a fancy restaurant or a winery (for the food, not the wine), but we also like to do something fun with the littles.  It had been years since I had made a cheese fondue, probably because the last one I did turned out a little less than stellar ;)  This one, however turned out great and my 7-year old thought it was the greatest dinner ever.  The recipe caught my eye because it was actually one that doesn't call for alcohol...and that is something that is never in my house, so I was all over that!  Plus, it comes from one of my fav food bloggers, so I trusted that as well :)  Enjoy!!

Cheese Fondue

2 cups lightly packed shredded Gruyere cheese (about 8 ounces)
1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)
2 tablespoons cornstarch
1 cup low-sodium, good-quality chicken broth
1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)
1 tablespoon finely minced or pressed garlic
1/4 teaspoon ground black or white pepper
1/4 teaspoon nutmeg
Dash of paprika

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless! 

Recipe Source:  Meds Kitchen Cafe

Baca Juga