Emmentaler-Gruyère Fondue with Roasted Garlic
To roast garlic: Divide 1 head of garlic into cloves. Place unpeeled cloves (as many as desired) onto baking sheet sprayed with olive oil cooking spray. Bake in 375°F (190°C) oven for about 25 minutes, turning once after 15 minutes. Garlic cloves should be tender. Remove from oven, cool slightly, peel and mince. Set aside. If garlic is too tender, just squeeze out roasted garlic cloves from skins and use as required.
Grate Emmentaler and Gruyère and combine in a bowl; refrigerate until needed.
Roast garlic as directed (see tip, above).
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, garlicky
Type of Dishdip/spread
- 6 oz Emmentaler cheese, grated 175 g
- 6 oz Gruyere cheese, grated 175 g
- 2 tbsp kirsch (dry cherry schnapps) 25 mL
- 1 tbsp cornstarch 15 mL
- 1 cup dry white wine, divided 250 mL
- ½ tsp ground nutmeg 2 mL
- 2 roasted garlic cloves, minced
In a bowl, combine Emmentaler and Gruyere. Set aside.
In a small bowl, whisk together kirsch and cornstarch until dissolved. Set aside.
In a large saucepan over medium heat, bring ¾ cup (175 mL) of the wine to a simmer. Reduce heat to mediumlow. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is almost all melted. Add nutmeg and kirsch mixture; stir until blended and cheese is completely melted.
Stir in as much of the remaining wine as necessary to give the mixture a creamy consistency. Transfer to fondue pot and stir in roasted garlic. Serve immediately.
Cubes of French bread, steamed new potatoes, rye bread chunks, breadsticks (for dipping).
2007 Ilana Simon