Cuisinart CFO-1000 manual Once the wine begins to simmer, reduce, Wine if the fondue is too thick

Classic Cheese Fondue

The traditional fondue, this is the style that you will find on most classic menus. While the wine gives it a distinct flavor, see our note below on making it alcohol-free.

Makes 6 to 8 servings

1pound Gruyère, finely shredded

¾ pound Emmenthal, finely shredded

2tablespoons cornstarch, divided 1½ teaspoons dry mustard

1garlic clove, peeled and halved

2¼ cups dry white wine*, room temperature, divided (note: you may not need all of the wine)

2½ tablespoons Kirschwasser**

1.Put the shredded cheeses in a large bowl and toss with 1 tablespoon of the cornstarch and all the dry mustard to fully coat. Reserve.

2.Rub the bottom and lower half of the sides of the fondue pot with the cut sides of the garlic clove. Add 1 cup of the wine and set the temperature to Setting 4.5 to bring the wine to a simmer (but not boiling).

3.Once the wine begins to simmer, reduce

the temperature to Setting 3.5. Slowly add the cheese, about ¼ to 1⁄3 of a cup at a time. Use a nonstick whisk (such as a silicone-coated one) to work the cheese into the liquid Once the cheese is fully melted into the wine, gradually add more cheese, little by little, alter- nating with the wine as you go, about 1⁄3 to

½ cup at a time. This ensures that the consis- tency of the fondue will be nice and creamy. (The wine keeps the cheese from separating and from becoming stringy).

4.Once all the cheese has been added (most of the wine will be incorporated as well, but you may have up to ¾ cup remaining) make a slurry of the remaining cornstarch and Kirshwasser by stirring the two together until homogenous. Add the slurry to the fondue and whisk to fully combine. Stir in more

wine if the fondue is too thick.

5.Reduce the temperature to Setting 3 for serving. The fondue should just simmer, but never come close to boiling. Traditionally this fondue is served with cubes of crusty bread, but crisp, blanched vegetables and cornichons are also perfect accompaniments.

*For an alcohol-free version, substitute chicken stock plus 2 tablespoons of lemon juice for the full amount of wine. Substitute an additional 2 table- spoons of lemon juice for the Kirschwasser. For more notes on alcohol free fondues, see page 6.

**Kirschwasser is the classic component to this recipe, but some find that its flavor too strong. If this is the case, you can either substitute additional white wine or lemon juice in its place.

Pesto Cheese Fondue

This Italian twist makes a beautiful presentation,

thanks to the bright green pesto.

Makes 6 to 8 servings

1pound mozzarella (not fresh), finely shredded

8ounces Italian fontina, finely shredded

6ounces provolone, finely shredded

2tablespoons cornstarch, divided

1tablespoon olive oil

1small shallot, peeled and chopped

1garlic clove, peeled and chopped

2cups dry white wine*, room temperature, divided (note: you may not need all of the wine)

3tablespoons fresh lemon juice, divided

1⁄3 cup prepared pesto (homemade or purchased)

*For an alcohol-free version, substitute chicken stock plus 2 tablespoons lemon juice for the wine.

1.Put the shredded cheeses in a large bowl an toss with 1 tablespoon of the cornstarch and all the dry mustard to fully coat. Reserve.

10