Cheese fondue #2

I thought I'd give fondue another try. I've had a pretty successful fondue in the long ago past, but the last one didn't come out right, I think because I used the wrong recipe. So here we go with a different recipe, and a neat new personal tabletop fondue pot, and this one was excellent!

This is a serving for one, maybe two as an appetizer.

1 clove garlic
2 oz. dry white wine
2 oz. Emmentaler cheese, grated
4 oz. Gruyère cheese, grated
1/2 tsp. cornstarch
1/2 oz. Kirch (Kirschwasser)
Tabasco sauce
white pepper, freshly ground

bread (baguette), apple and celery, cubed.

Getting ready.

This is the cheese that was left over, vacuum sealed.


Given the really small amount of cheese it would be too much cleanup work to use the grater attachment on the food processor, I curiously don't own a box grater, and it would take too long to microplane the whole thing. So I just chopped it with a knife.


Halve the clove of garlic and rub the inside a small saucepan with it.

Add the wine, then slowly add the cheese, stirring constantly until melted. Actually, I only added it in two batches, though you probably should add it slowly if you multiply the recipe.

Dissolve the cornstarch in the Kirch and add to the melted cheese.

I cooked it in a saucepan on my electric induction hotplate because my stove doesn't do so well with low temperatures.

Add seasoning to taste.

I got this neat little personal tabletop fondue pot. It keeps the fondue warm with a little tealight candle. It works really well, is inexpensive, and is surprisingly easy to clean. I wiped out the inside with a paper towel while the cheese was still warm and it all came out. Then it was a breeze to clean with soap and water.

I scaled the recipe from Hors d'Oeuvre at Home from the Culinary Institute of America, p. 54.