Recipe: No Reservations
Stay home with that special someone and celebrate an intimate Valentines Day with this recipe for romance from Schnucks Cooks.
Warm, silky and indulgent, fondue was once a luxury confined to stuffy bistros that refuse to let you pour your own wine. Purists might maintain that a proper fondue is best prepared by professionals; the experts at Schnucks Cooks, however, are determined to show you that with the right ingredients, you dont need a culinary degree to bring the romantic tradition home.
Gruyere Fondue (Serves 4)
What You Need:
1 1/2 teaspoons cornstarch
1 teaspoon kirsch (cherry brandy)
1 garlic clove, cut in half
3/4 cup dry white wine
8 ounces Gruye?re cheese, shredded (about 2 cups)
pinch ground nutmeg
1 Schnucks mini loaf, cut into 1-inch cubes
Apples and pears, cored and cut into wedges
What to Do
1. In cup, stir together cornstarch and kirsch. Rub inside of heavy 2-quart saucepan with cut-side of garlic; discard garlic. Add wine to saucepan; heat over medium heat just until wine begins to bubble around edges of pan.
2. Add cheese, about 1/2 cup at a time, to wine in sauce-pan, stirring constantly in a zig-zag pattern until cheese is creamy and melts completely. Do not let cheese mixture boil. Stir cornstarch mixture and nutmeg into cheese mixture, stirring constantly; heat just until bubbles form around edges of pan, but do not boil.
3. If available, transfer fondue to warmed fondue pot set over a low flame. Spear bread cubes, apple and pear wedges with long-handled forks; dip into fondue.
Photo credit: Food photo courtesy of Schnucks. Wine photo by George Frattarelli.