The Recipe: Fondue For 2

Ever thought to yourself, you know what I would love to make Fondue but then your mind stops at that with a “Ya, we should do that sometime..” When you realize you actually have no idea what you are doing. 

Well here is your encouragement people, we have picked a simple, quick recipe that should be hassle free for most courtesy of Betty A. Mangas, Toledo, Ohio. 

This recipe is meant to serve up to 4 people Give it a try & let us know your thoughts. 

Ingredients

• 1/4 kilo each Emmental, Gruyere and Jarlsberg cheeses, shredded
• 2 tablespoons cornstarch,divided
• 2 cups drywhite wine
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon paprika
• Dash Cayenne pepper
• Cubed French bread baguette, boiled red potatoes and/ whole pickles

Directions

1. In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan.
2. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
3. Stir brandy mixture; gradually stir into the cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
4. Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles. Yield: 4 cups.