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I absolutely love fondue. Fond memories of Dick Clark's New Years Rockin Eve back in the 70s.


  • 1 Clove of Garlic
  • 8 oz Dry White Wine
  • 1 tsp Lemon Juice
  • 8 oz of Grated Gruyere
  • 8 oz of Grated Emmental
  • 1 Tsp Corn Flour
  • 1/4 tsp Curry Powder
  • 1 TB Kirsch (Cherry Liquor)
  • Crusty bread cubes


  • Rub the inside of your fondue pot (mine is enameled cast iron) with the clove of Garlic.
  • Pour in the wine and lemon juice and heat gently until it just begins to bubble.
  • Reduce heat to low and gradually stir in the grated cheeses.
  • Continue heating until the cheese melts and is smooth (This does take awhile).
  • In a small bowl, blend corn flour, curry powder and kirsch, then stir into the cheese mixture and continue cooking for another 2 - 3 minutes until the mixture begins to thicken.
  • Do not allow the fondue to boil at this point.
  • Move fondue pot from the stove to your burner stand and keep warm.
  • Serve with crusty bread cubes.

Categories: Appetizer  Crowd Cooking  Dip 
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