Fondue
Ingredients:
- 1 clove of garlic, cut in half
- 1 piece Spring Brook Farm Reading Raclette, grated
- 1 piece Jasper Hill Creamery Alpha Tolman, grated
- 1 cup dry white wine, such as Riesling or Gruner Veltliner
- 1 Tbsp lemon juice
- 4 tsp cornstarch
- ⅛ tsp of grated nutmeg
- 2 Tbsp of Kirschwasser, or other high-proof brandy or fruit liqueur such as grappa, calvados, apple jack
- Salt and pepper to taste
- 1 pack Heritage Smoked Kielbasa, grilled or pan-seared and sliced
- 1 jar cornichons
- 1 box of crackers
- 1 bag of Blenheim apricots
- ½ head of cauliflower florets, steamed (optional)
- ½ head of broccoli florets, steamed (optional)
- 1 crusty baguette, torn into bite-size pieces (optional)
- 1# baby gold, or other marble-size potatoes, steamed (optional)
Preparation:
Shred both cheeses into a large bowl, and toss with cornstarch to coat evenly.
In a medium saucepan, rub the cut side of the garlic around the inside of the pot, and then discard the garlic clove.
In the same medium saucepan over low heat, bring white wine and lemon juice to a simmer.
Once simmering, whisk in one handful of the cheese blend until fully melted, continue adding cheese one handful at a time, whisking continuously.
Once cheese is fully melted and incorporated, add nutmeg, and kirsch, and season to taste with salt and pepper. Keep on low heat or transfer to a fondue pot with a heating element.
Serve with a platter of kielbasa, cornichons, crackers, apricots, and optional cauliflower, broccoli, potatoes and bread.