Comte Fondue
4- 5 Servings
Fondue is the ultimate party food, especially when it's made with Comte. Reheated fondue serves as a wonderful sauce for chicken or vegetables..
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- Ingredients:
- 4 cups coarsely grated Comte cheese
(about 1 pound)
- 2 tablespoons cornstarch
- 1 cup dry white wine
- 1 tablespoon Kirsch (optional)
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground white or black pepper
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Direction:
- In a small bowl, toss Comte with cornstarch.
- In a small heavy saucepan, combine wine, Kirsch,lemon juice, nutmeg and pepper; bring to a boil.
- Arrange asparagus on top like the spokes of a wheel; bake until center is set, 10 to 12 minutes. Sprinkle with Comte
- Reduce heat tovery low; whisk cheese, one quarter at a time, into mixture.
- Cookand stir just until mixture comes to a boil and thickens, about 5minutes.
- * Serve with chunks of French bread.
* To reheat: Cook and stir over low heat until the fondue is hot. If it is too thick, stir in a little wine.
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