Trudeau Sundial - 082313 - Manuel (Page 6)

Cheese Fondue (4 servings)
• Cheese connaisseurs will fall in love with this classic cheese fondue recipe. Always
a success between friends or between lovers, here are some tricks and suggestions
to guarantee a memorable dinner. Cheese fondue can be accompanied by a refreshing
salad of your choice and good wine. The important part of choosing a wine is not if it
is white or red; but whether it is full bodied enough to compliment the strong taste
of Gruyère and Emmenthal.
• A French tradition, known as “trou Normand”, is a pleasurable way to refresh your palate and
ease digestion. Simply take a pause from the fondue for one, or numerous, glasses of
schnapps. For a non-alcoholic alternative, we suggest a cup of tea as an accompanyment.
• Our recipe is based on four portions, about 1/3 lb (150 g) of cheese per person. The portions
can be adjusted accordingly depending on the number of guests you are receiving.
• 1 large clove of garlic
• 1 cup (250 ml) of dry white wine
• 2/3 lb (300 g) of Swiss Emmenthal, cubed
• 2/3 lb (300 g) of Swiss Gruyère, cubed
• Juice from half a lemon
• 1 tbsp (15 ml) corn starch
• 1/4 cup (60 ml) kirsch
• Pepper
• Nutmeg
• 1 large crusty french bread cut in one inch cubes
Prepare your cheese fondue in a seperate sauce pan.
• Rub the garlic vigorously on the inside of the sauce pan. Add the wine, place the pot on an
element, and bring to a boil. Turn the heat down to minimum and add the cheese and the
lemon. Heat until the cheese is melted, stirring slowly and continuously to prevent lumps
from forming.
• Dissolve the corn starch in the kirsch and add the mixture to the cheese. Season with
pepper and nutmeg, continue to stir until the fondue is smooth. Remove the sauce pan from
the element and transfer to your fondue casserole. Install the pot on its stand in the center
of your table. Light the flame and let the party begin.
• Fondue forks are used by all to dip the bread cubes into the fondue and savor the rich taste
of cheese. It is important to stir the fondue occasionally throughout the dinner to keep it
smooth until the last drop.
• When the fondue is finished, it is normal to find a layer of slightly burned cheese at the
bottom of the fondue pot. This delicacy can be scraped from the pot with a wooden spatula,
to be enjoyed by connaisseurs. Swiss custom dictates that, guests who loose their piece of
bread or fruit in the fondue pot must kiss the first person, of the opposite sex, on their left.
• Healthy alternative: Substitute mozzarella for one of the cheeses and some apples and
pears for half of the bread. Simply delicious!