recipes barefoot contessa

Cafe Select Truffle Fondue (Serves 4 - 6)

Copyright 2013, Ingrid Roettele, All Rights Reserved


Photo: Quentin Bacon

1 cup white wine
1 garlic clove, crushed
1 cup Gruyere
1 cup Appenzeller
1 cup Emmenthaler
1 teaspoon cornstarch
Large splash cherry brandy, such as Kirsch

Shaved asparagus
Truffle oil

Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and emmanthaler cheeses and combine. In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a ‘slurry’ mixture. As the cheese starts to melt and bubble, add the ‘slurry’ and stir together until piping hot and smooth. Top with shaved asparagus and truffle oil.