Category
Appetizers
Author:
Sheila Reese
Cookware Items Used For This Recipe:
Ingredients
1 Clove Garlic peeled and cut in half
1 cups of dry white wine
1/2 lb. of grated Gruyere Cheese
1/2 Ib. of grated Raclette, Asiago or Gouda Cheese
1 Tablespoons Cornstarch
1/8 teaspoon Cayenne Pepper....to taste
1-2 Tablespoons good Cognac or Brandy….to taste
Pinch flaked Sea Salt
Bread Cubes and Veggies for dipping as desired
Directions
Rub the sides and bottom of your 2.3 Quart Casserole Pan with garlic.
Place the 2.3 Quart on Slow Cooker Base and add 1 cupped dry white wine. Place cover on top.
Turn to setting 4 and heat the white wine until Vapor begins to escape.
Add 1/8 tsp of cayenne pepper.
Reduce heat to setting 2.
Toss Cheeses in mixing bowl with 1tbsp of cornstarch and mix well.
Add cheese mixture by handful, stirring gently with wooden spoon.
After gradually adding all cheese and allowing cheese to melt into wine, turn to setting 1 and stir in 1-2 tbsp of Cognac or Brandy.
Add a pinch of sea salt.
Add Fondue nesting lid to your 2.3 Quart. Enjoy!
Recipe Note
*Note, if cheese fondue becomes too thick, add a splash of reserved wine and stir to blend