Recipe: No Reservations

By Paul Peng
In Food, Guide

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.

 

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283_143.jpgGruyere Fondue

 

Photo credit: Food photo courtesy of Schnucks. Wine photo by George Frattarelli.

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