Gruyere Fondue with Riesling and Nutmeg
Gruyere Fondue with Riesling and Nutmeg

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, gruyere fondue with riesling and nutmeg. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Transfer to fondue pot and keep warm over fondue burner. Accompany with a platter of assorted dippers, fondue forks and plates. Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.

Gruyere Fondue with Riesling and Nutmeg is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Gruyere Fondue with Riesling and Nutmeg is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook gruyere fondue with riesling and nutmeg using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Gruyere Fondue with Riesling and Nutmeg:
  1. Prepare Gruyere (grated)
  2. Make ready Jarlsberg or other Swiss (grated)
  3. Get cornstarch
  4. Take garlic cloves
  5. Take lemon (about 1-1.5 tbsp)
  6. Prepare white wine
  7. Make ready Scotch
  8. Take dry mustard
  9. Make ready ground nutmeg
  10. Take Dippers (bread, grapes, apples, tomatoes, cauliflower etc.)

Arrange the bread cubes in another container. Stir the nutmeg into the fondue and serve immediately. The Fondue Bible, an entire fondue cookbook, from cheese to chocolate and everything in between. Fondue is a party onto itself, I love the sharing We actually have made this recipe twice it was so good!!

Instructions to make Gruyere Fondue with Riesling and Nutmeg:
  1. Shred the cheese and combine with the corn starch in a gallon plastic bag. Shake up the bag to coat the cheese (this will help with the consistency).
  2. Slice the garlic cloves in half and rub the inside of a medium (4 qt.) sauce pan.
  3. Add the wine and lemon juice to the pan and bring to a slight simmer over medium heat.
  4. Stirring constantly, add the cheese in gradually, a bit at a time. Do not let the cheese boil! After all the cheese has been melted, add the mustard, scotch, and nutmeg.
  5. Add to the fondue pot and serve with dippers!

Emmentaler and Gruyere cheese together with roasted garlic, it is a sure win of a fondue. Gruyère cheese is one of the finest, most revered cheeses in the world. It is most well known for topping a Le Gruyère Premier Cru have many different varieties according to how aged the cheese is. If you are interested in making fondue, use it with a combination of Emmenntal and Appenzeller. On the stovetop over medium heat, melt the cheese mixture, stirring constantly with a wooden spoon or whisk until smooth (see note).

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