Festive Gruyere Fondue
Transform your holiday celebrations with this luxurious Festive Gruyere Fondue, a melting pot of elegance and flavor. Combining creamy Gruyere and nutty Emmental cheeses with a splash of dry white wine and aromatic kirsch, this recipe is the ultimate centerpiece for your next gathering. The integration of a cornstarch and lemon juice slurry ensures a smooth, velvety consistency while a hint of nutmeg and black pepper adds a subtle touch of warmth and spice. Served alongside crusty bread, tender vegetables, and even crisp apples or grapes, this classic cheese fondue is perfect for dipping and sharing, making it a crowd-pleaser that brings everyone to the table. With just 30 minutes from prep to serve, this dish is easy enough for weeknight indulgence yet sophisticated enough for a festive occasion.
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Recipe Information
Ingredients
- 400 grams Gruyere cheese
- 200 grams Emmental cheese
- 1 cup Dry white wine
- 1 clove Garlic
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Kirsch (cherry brandy)
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Black pepper
- 1 loaf Baguette or crusty bread
- 2 cups Assorted vegetables (e.g., broccoli, carrots, bell peppers)
- 1 cup Apples or grapes (optional)
Instructions
Grate the Gruyere and Emmental cheeses, and set them aside in a bowl.
Cut the garlic clove in half and rub the inside of a fondue pot with the cut sides of the garlic for flavor. Discard the garlic afterward.
In the fondue pot, add the white wine and heat it gently over medium heat until it starts to simmer. Do not let it boil.
In a small bowl, mix the cornstarch with the lemon juice to create a slurry, and set it aside.
Gradually add the grated cheeses to the warm wine, one handful at a time. Stir constantly in a figure-eight motion with a wooden spoon or silicone spatula until the cheese melts and combines smoothly.
Stir in the cornstarch slurry to thicken the mixture. Continue stirring until the fondue is smooth and velvety.
Add the kirsch, nutmeg, and black pepper, stirring well to combine.
Lower the heat and keep the cheese warm without allowing it to burn. If necessary, use a fondue burner or tealight for even heating after transferring the pot to the table.
Slice the baguette or crusty bread into bite-sized cubes. Steam or blanch the vegetables until tender but firm. Prepare the apples or grapes if using.
Serve the fondue immediately with the bread cubes, vegetables, and fruits for dipping. Use fondue forks or skewers for easy serving. Enjoy!
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 44.6 g | ||
| Protein | 209.8 g | 420% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 6243 mg | 480% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2647 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
