Gruyere Fondue with Riesling and Nutmeg. Transfer to fondue pot and keep warm over fondue burner. Accompany with a platter of assorted dippers, fondue forks and plates. DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower.
Light the heating element and adjust the flame to medium. Arrange the bread cubes in another container. Stir the nutmeg into the fondue and serve immediately. You can have Gruyere Fondue with Riesling and Nutmeg using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Gruyere Fondue with Riesling and Nutmeg
- You need 1/2 lb of Gruyere (grated).
- It’s 1/2 lb of Jarlsberg or other Swiss (grated).
- It’s 2 tbsp of cornstarch.
- It’s 2 of garlic cloves.
- You need 1/2 of lemon (about 1-1.5 tbsp).
- You need 1 1/4 cup of white wine.
- You need 2 oz of Scotch.
- It’s 1/2 tsp of dry mustard.
- You need 1 dash of ground nutmeg.
- Prepare 1 of Dippers (bread, grapes, apples, tomatoes, cauliflower etc.).
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples. Once smooth, stir in cherry brandy, mustard and nutmeg. Spear with fondue forks or wooden skewers, dip, swirl and enjoy! The Fondue Bible, an entire fondue cookbook, from cheese to chocolate and everything in between.
Gruyere Fondue with Riesling and Nutmeg instructions
- Shred the cheese and combine with the corn starch in a gallon plastic bag. Shake up the bag to coat the cheese (this will help with the consistency)..
- Slice the garlic cloves in half and rub the inside of a medium (4 qt.) sauce pan..
- Add the wine and lemon juice to the pan and bring to a slight simmer over medium heat..
- Stirring constantly, add the cheese in gradually, a bit at a time. Do not let the cheese boil! After all the cheese has been melted, add the mustard, scotch, and nutmeg..
- Add to the fondue pot and serve with dippers!.
Fondue is a party onto itself, I love the sharing We actually have made this recipe twice it was so good!! Emmentaler and Gruyere cheese together with roasted garlic, it is a sure win of a fondue. Gruyere has a sharper, more assertive flavor while Emmentaler is more mild, has better melting qualities and helps to tame the Gruyere a bit. The cherry Kirshwasser is an optional ingredient, bit I highly recommend adding it just before serving your fondue. Off the heat, rub the inside of a fondue pot with the garlic, leaving it in the pot, if desired.