Murrays Fondue Recipes

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MURRAY'S FONDUE



Murray's Fondue image

From Murray's Cheese of New York. Recipe comes from a recipe card handed out to the public. Try it with baguette, salami, pickles or apples!

Provided by BThomson

Categories     Cheese

Time 30m

Yield 1 pot, 10 serving(s)

Number Of Ingredients 11

1 lb cave aged gruyere, shredded
1/2 lb emmenthaler cheese, shredded
1/2 lb red wax gouda cheese, shredded
2 tablespoons cornstarch
1 garlic clove
1 cup white wine (cooking wine)
1 tablespoon lemon juice
1 teaspoon nutmeg
salt, to taste
fresh ground pepper, to taste
hot sauce, to taste

Steps:

  • Soak fondue pot in cold water for two hours before using.
  • Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
  • Mix shredded cheese with cornstarch.
  • Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
  • Add the nutmeg. Season with salt, pepper and hot sauce to taste.
  • Set over low flame to keep fondue melted during serving.

Nutrition Facts : Calories 295.6, Fat 21, SaturatedFat 12.6, Cholesterol 75.8, Sodium 339.9, Carbohydrate 3.1, Fiber 0.1, Sugar 1, Protein 19.2

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