Cognac Cheese Fondue
Ingredients:
- ¼ cup cognac
- 1 garlic clove, finely minced
- 1 ½ cup chicken stock
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 lb gruyere, grated
- ½ lb Emmentaler cheese, grated
- ⅛ tsp nutmeg
- to taste salt, black pepper
- Serve with hearty bread, pretzels, salami, sausage links, vegetables, or anything else you’d like to dip
Directions:
Yields: 4 - 6 servings
In a fondue pot over medium-high heat, combine the garlic, chicken stock, corn starch and lemon juice. Bring to a simmer, and let cook for 2 minutes or until it starts to thicken, whisking occasionally.
Once it begins to thicken, reduce heat to medium and slowly add the gruyere and emmentaler cheese, whisking often, until everything is combined.
Cook for 5 minutes, or until the cheese begins to melt, stirring often. Once the cheese begins to melt, add the cognac, kirsch, and seasonings. Reduce heat to low and cook for an additional 5-10 minutes or until creamy and smooth (don’t overcook or the fondue will get stringy).
Serve immediately with desired sides (pairs well with hearty breads, pretzels, salami, sausage links, and vegetables).
