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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, gruyere fondue with riesling and nutmeg. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Gruyere Fondue with Riesling and Nutmeg is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Gruyere Fondue with Riesling and Nutmeg is something which I’ve loved my whole life.

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To get started with this particular recipe, we must prepare a few components. You can have gruyere fondue with riesling and nutmeg using 10 ingredients and 5 steps. Here is how you can achieve that.

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

Feel free to grate a truffle onto the fondue just before serving. Fondue: In a bowl, toss the Emmental and Gruyere cheese with the flour. Rub the interior of a fondue pot with the garlic clove. Pour the wine in the fondue pot.

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!

Add the cheese mixture and constantly stir over low heat until the mixture is smooth. To serve: Cut one garlic clove in half and rub the cut halves over the inside of the fondue pot. Finely chop the remaining garlic clove, then add to the pan. Add the grated gruyère, emmental and reblochon to the pan along with the cornflour, if using (see Know-how), and a good grating of nutmeg and black pepper. Stir everything together using a wooden.

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