Fondue meal with a tray of grilled vegetables
Cooking Mode
200 g (7 oz.) oz. Oka Classic, grated
200 g (7 oz.) oz. Swiss Gruyère, grated
200 g (7 oz.) oz. Swiss Emmentaler, grated
30 mL (2 tbsp.) tbsp. flour
1 garlic clove
325 mL (1 ½ cups) cup blond beer
5 mL (1 tsp.) tsp lemon juice
2 ml (½ tsp.) tsp ground nutmeg
to taste pepper
200 g (7 oz.) oz. Oka Classic, grated
200 g (7 oz.) oz. Swiss Gruyère, grated
200 g (7 oz.) oz. Swiss Emmentaler, grated
30 mL (2 tbsp.) tbsp. flour
1 garlic clove
325 mL (1 ½ cups) cup blond beer
5 mL (1 tsp.) tsp lemon juice
2 ml (½ tsp.) tsp ground nutmeg
to taste pepper
Directions
1Mix together the cheeses and flour in a bowl.
2Rub a heavy-bottomed fondue pot with the garlic clove. Add the beer and heat over medium heat. Simmer for 2 minutes and then incorporate the cheese mixture a little at a time. Stir constantly with a wooden spoon until cheese is completely melted and mixture is smooth.
3Add the lemon juice and nutmeg and simmer for another 5 minutes, stirring constantly. Season with pepper to taste.
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Personal Note
Personal Note