With the Super Bowl just around the corner, it seems like the perfect time for a delicious pot of Cheese Fondue. It's so easy to make and ooey, gooey good!
I tried this recipe last year at a winter getaway at the Wisconsin Dells. After a morning spent at the indoor water park, it was a great lunch time treat. We dipped cubes of French bread and apples. You could also dip pear slices, pretzel rods, pita chips or anything else that goes well with cheese.
1 garlic clove, halved crosswise
1-1/2 cups dry white wine
1 tablespoon cornstarch
1/2 lb. Emmental cheese, coarsely grated (2 cups)
1/2 lb. Gruyere cheese, coarsely grated (2 cups)
Season the inside of your electric fondue pot by rubbing it with the cut sides of the garlic, then discard the garlic. Add 1 cup of wine to the pot and bring it to a simmer over medium heat.
Stir together cornstarch and the remaining 1/2 cup of wine in a cup.
Gradually add the cheese to the pot and cook, stirring constantly until the cheese is melted and creamy (do not let boil). Stir in the cornstarch mixture. Bring fondue to a simmer and cook, stirring regularly, until thickened (5 - 8 minutes).
Note - if you're using a flame-heated fondue pot, complete above steps in a heavy 4-qt. pot on the stove and then transfer to fondue pot.
Based on a recipe from Epicurious.com