Classic Fondue Reinvented

  • Prep Time 20
  • Cook Time 5
  • Serves 4

Not Yet Rated


Email This Recipe IM This Recipe Print This Recipe

1. Ingredients

  1. 1 cup (250 mL) Canadian Oka*, in small dice
  2. 1 cup (250 mL) Canadian Emmental, grated
  3. 1 cup (250 mL) Canadian Vacherin, in small dice
  4. 4 tsp (20 mL) cornstarch
  5. 1 clove garlic, sliced in two
  6. 3/4 cup (200 mL) Pale Ale type beer
  7. 2 tbsp (30 mL) kirsch
  8. 1 tsp (5 mL) lemon juice
  9. Ground nutmeg and pepper to taste
  10. 2 to 3 baguettes, cubed
  11. 2 cups (500 mL) assorted raw vegetables (quartered mushrooms, broccoli and cauliflower florets etc.)

Nutrition Info

Per Serving

  • Proteins: 41 g
  • Carbohydrates: 111 g
  • Calcium: 860 mg
  • Fat: 27 g

2. Cooking Directions

  1. In a bowl, mix cheeses and cornstarch.
  2. Rub the inside of a fondue pot** with sliced faces of garlic clove. Over medium heat, pour beer, kirsch and lemon juice in pot and bring close to the boiling point, then reduce heat to very low.
  3. Add cheeses gradually by handfuls, stirring until melted. Keep heat low; preparation; as fondue should not be subjected to high temperatures.
  4. Stir preparation in a figure eight motion with a wooden spoon until smooth and creamy. Blend in nutmeg and pepper to taste.
  5. Spear baguette cubes and vegetables with fork, dip in fondue and enjoy!

Yield: 4 servings

3. Still Hungry?

Note

Replace Canadian Oka with grated Swiss or Canadian Colby. For a touch of country flavour, blend in 1 tsp (5 ml) of dry mustard and 1/2 cup (125 ml) of chopped and sautéed leek.

Lifestyle questions and answers

Ask a question on any topic and get answers from real people on Yahoo! Canada Answers

Yahoo! Canada Lifestyle

» All Yahoo! Canada Lifestyle

Our partners

» Yahoo! Canada Home

Things to do