Enlightened Cheese Fondue Recipe

Enlightened Cheese Fondue

Serves 4

Tossing the cheese with flour before melting gives this lighter fondue an ooey-gooey texture. Serve it with cubes of French baguette or focaccia, and blanched broccoli florets, steamed baby potatoes and apple wedges. Make this a meal by adding a green salad.

¾ cup shredded Emmenthaler or
2 Tbs. plus 1 tsp. all-purpose flour
⅛ tsp. ground nutmeg
1 clove garlic, halved
¾ cup vegetable broth
¼ cup dry white wine
¼ to ½ tsp. dry mustard, to taste
1 tsp. Kirsch, optional

Place cheese, flour and nutmeg on large piece of wax paper; toss to mix.
Rub cut garlic sides on inside of stove-proof fondue pot. Add broth, wine and mustard to pot, and bring to a simmer over medium heat.
Add cheese mixture in thirds, whisking until combined each time. Reduce heat to medium-low, and cook about 5 minutes, or until smooth, whisking constantly.
Remove from heat, and stir in Kirsch, if using. Place fondue pot over warmer; serve with dippers.