- Total Time
Fondues, the quintessential sixties gourmet treat, are back in style.
canned cannellini beans19 oz, rinsed and drained
2% reduced fat milk½ cup(s)
garlic clove(s)½ clove(s), medium
white wine¾ fl oz
Swiss cheese5 oz, Gruyère variety, grated
asiago cheese1 oz, aged, grated
brandy½ fl oz, kirsch variety, (optional)
ground nutmeg⅛ tsp
- Place the beans and milk in a food processor; puree, scraping the sides of the work bowl frequently, until absolutely smooth, at least 3 minutes.
- Rub a medium nonreactive saucepan with the garlic; discard the garlic. Pour the wine into the saucepan and bring to a simmer over medium heat. Add the Gruyère cheese and Asiago cheese, a handful at a time, stirring constantly with a wooden spoon in a zigzag motion, until the cheese is melted, 5–8 minutes (do not boil or the cheese will clump). Stir in the bean mixture, dissolved cornstarch, kirsch (if using), and nutmeg; continue cooking, stirring gently, until smooth and slightly thickened, 5–6 minutes longer. Transfer to a large fondue pot and set over moderate heat. Serve at once. Yields about 2/3 of a cup per serving.