5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
Ingredients
2
Cups Swiss Cheese, shredded
2
Cups Gruyère Cheese, shredded
2
Tablespoons Flour or Cornstarch
1
Clove Garlic, cut in half
1
Cup Dry White Wine
1
Tablespoon Lemon Juice
3
Tablespoons Kirsch or Dry Sherry
24
Martin's Party Potato Rolls, for dipping or serving
Various Accompaniments (cooked meat or seafood; steamed baby potatoes;
steamed asparagus, broccoli, or cauliflower florets; mushrooms;
bell peppers; apple or pear slices; cherry tomatoes; crackers or pretzels)
Directions
  1. Rub the inside (bottom and sides) of a cheese fondue pot with the garlic clove; discard the garlic.

  2. Combine the wine, flour or cornstarch, and lemon juice in the fondue pot and cook over medium-low heat, stirring occasionally, until bubbling, 1-2 minutes.

  3. Gradually add the shredded Swiss and Gruyère cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, until cheeses are melted. Stir in kirsch or sherry.

  4. Keep warm over simmer setting or transfer to a double boiler. Spear Party Potato Rolls and other accompaniments with fondue forks or skewers; dip in the fondue, and enjoy or make into mini sandwiches.


    Tip: If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

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