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Chef Zane’s Fondue Recipe

Chef Zane’s Fondue Recipe
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Stein’s Fondue

Makes 1 qt, serves 6-8



1 clove garlic, chopped

1 cup cream

1 ½ cup dry white wine

1 to 1 ½ tbsp. cornstarch slurry (1 part cornstarch, 1 part cold water)

5 oz. Emmenthaler cheese, grated

4 oz. Gruyère cheese, grated

½ tsp. nutmeg

salt to taste

fresh ground white pepper to taste

2 oz. kirschwasser

  • Rub a thick bottom pan with garlic.
  • Add cream and white wine; bring to a boil.
  • Thicken with cornstarch slurry to a nappé.
  • Add cheese mix in slowly; keep stirring until cheese is melted.
  • Adjust the consistency with slurry or wine.
  • Add nutmeg, salt, pepper.
  • Finish with kirschwasser.

Serve with country bread (Italian pagnatta is my favorite), diced apples and pears.