It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Lauren's Cheese Fondue
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Lauren knows a thing or two about cheese, which is why she picked a blend of Gruyere and Emmental for this fondue. Bread is the classic dipper, but with a cheesy cocktail this great you'll want to mess around with other options like pretzels or roasted veggies.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 pound grated Emmentaler cheese
1/2 pound grated Gruyere cheese
1 clove garlic, smashed
1 1/2 cup dry white wine
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
ground black pepper, to taste
freshly ground nutmeg, to taste
2 loaves bread with thick crust cut into 1-inch cubes
directions
Combine grated cheesed with cornstarch in a large mixing bowl. Toss well to coat and set aside. Rub the inside of a fondue pot or small Dutch oven with smashed garlic. Pour wine into pot and heat over medium heat until warm. Add lemon juice.
Add cheese by the handful, stirring constantly with a wooden spoon.
Once each handful is melted, add more cheese until all the cheese has melted and the mixture has the consistency of a creamy sauce.
Add pepper and nutmeg to taste. Bring to boil, then remove pot from heat and transfer to table burner. Adjust flame so fondue continues bubbling lightly. Alternatively, bring pot to table and set on a trivet.
Serve with cubed bread on fondue forks or long skewers. Dunk and stir well to cover bread cube with cheese mixture.
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nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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