A popular entertaining dish from the 60s and 70s, fondue has recently been rediscovered. If you don’t have a fondue pan, place the mixture in a flame-proof container set over lit candles to keep it warm. The trick for silky, smooth fondue is finely shredded cheese added very slowly over low heat.
Preparation Time: 10 minutes
Cooking Time: 7 minutes
Serves 6 to 8
- 8 oz (250 g) Ontario Swiss-style Cheese, finely shredded (2 cups/500 mL)
- 1 tbsp (15 mL) cornstarch
- 1-1/2 cups (375 mL) Ontario Dry White Wine
- 1 clove Ontario Garlic, crushed
- Freshly grated nutmeg and freshly ground black pepper
In large bowl, toss cheese with cornstarch until cheese is well coated. Set aside.
In medium saucepan, combine wine and garlic. Bring to boil, reduce heat and cook over low heat for 2 minutes. Very gradually add cheese mixture a handful at a time and cook, stirring, until melted and thick.
Remove from heat and season with nutmeg and pepper to taste. Immediately transfer to warm fondue pot or dish and surround it with prosciutto-wrapped apple and pear wedges, cooked potato cubes and buttered sautéed mushrooms.
1 Serving (When recipe serves 8):
PROTEIN: 7 grams
FAT: 8 grams
CARBOHYDRATE: 3 grams
FIBRE: 0 grams
SODIUM: 55 mg