Cheese Fondue with Crudités
This is an interactive party dish. For dipping, use fresh raw vegetables such as broccoli, cauliflower, peppers, zucchini, onion wedges—whatever you like!
Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 clove garlic, peeled
- ⅓ cup dry white wine
- ½ lb. Gruyère cheese, grated
- 1 Tbsp. kirsch brandy
- ⅛ tsp. ground nutmeg
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- Mash the garlic into a paste. In a chafing dish or large flameproof casserole, whisk together the wine and garlic and cook over medium-high heat for about 3 minutes.
- Add the cheese, a handful at a time, stirring constantly. When all of the cheese is melted, stir in the kirsch, nutmeg, salt, and pepper.