Leelanau Fondue


From Black Star Farms

1 clove garlic, peeled and halved
1/2 cup Arcturos Dry Riesling
1 teaspoon lemon juice
8 ounces Swiss Emmentaler cheese, chopped
14 ounces Leelanau Cheese Raclette, chopped
4 tablespoons Black Star Farms Spirit of Cherry fruit brandy
1/2 teaspoon cornstarch
pinch of freshly ground black pepper
pinch of nutmeg
2-pound baguette or other crusty white bread, cubed

Rub the interior of the fondue pot with the garlic halves, then discard. Place the fondue pot over medium heat, add the wine and gently heat, about 5 minutes. Add the lemon juice and Emmentaler and Raclette cheeses. Bring to a boil, stirring constantly.

When the cheese is melted, stir in the Spirit of Cherry and cornstarch. Season with black pepper and nutmeg. Stir to blend thoroughly.

To serve, place the fondue pot over the flame. Each person should give the fondue pot a stir when dunking the bread cube, this keeps the fondue creamy.

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