Garlicky Vaud Fondue
Roasting turns pungent fresh garlic into a sweet, mellow paste. Dip bread or cooked sausage in this hearty fondue.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 1 small head garlic
- 1 Tbsp. olive oil
- 1½ cups dry white wine
- Juice of 2 lemons
- 1 lb. Gruyère cheese, shredded
- ½ lb. Emmenthaler cheese, shredded
- ½ tsp. black pepper, coarsely ground
- 2 tsp. cornstarch
- 1 Tbsp. brandy
- Remove outer skin from garlic head, leaving head intact. Rub garlic with olive oil and wrap in heavy foil. Bake at 350ºF for 1 hour. Set aside until cool enough to handle. Pull cloves apart and squeeze garlic from cloves into a dish.
- Heat wine and lemon juice in a saucepan over medium heat until hot, but not boiling.
- Add cheese to liquid in 4 batches, stirring in a figure-eight motion, until each addition is melted. Add roasted garlic to the cheese and mix until well blended. Sprinkle in black pepper. Heat fondue until bubbly.
- Dissolve cornstarch in brandy and stir into fondue. Simmer for 2 minutes, then pour fondue into fondue pot and place over heating source.