- ¼ cup all-purpose flour
- ¾ cup (3 ounces) shredded Emmenthaler or Swiss cheese
- ⅛ teaspoon ground nutmeg
- 1 garlic clove, halved
- ¾ cup fat-free, less-sodium chicken broth
- ¼ cup dry white wine
- 1 teaspoon kirsch (cherry brandy)
- 3 apples, each cored and cut into 9 wedges (I used Granny Smith)
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cheese, and nutmeg, tossing well.
- Rub cut sides of garlic on inside of a medium, heavy saucepan. Add broth and wine to pan; bring to a simmer over medium heat.
- Add one-third cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
- Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.
For the month of October the Cooking Light Virtual Supper club decided to cook with wine. For me this would be a bit of a challenge because I don't really drink wine much less know what to buy for cooking with it! I checked with my friend Cathy of the Noble Pig to see what she would suggest would be a good white wine for cheese fondue. Cathy came back with a few suggestions and I was able to find the Kendall Jackson Chardonnay without much effort and the fondue turned out delicious! It was great with apples but I also enjoyed it with some crusty french bread!
Before you leave, don't forget to go check out our other virtual supper club member's posts today to see what they brought to our table.
Cheese Fondue with Apples