Cheese and Poppy Seed Fondue with Vegetables
- 1 kilogram waxy potatoes
- 1 jar small Corn
- 1 jar Pearl onion
- Bell pepper (1 red, green and yellow)
- 200 grams Gruyere
- 200 grams aged Gouda
- 200 grams Emmentaler cheese
- 300 milliliters dry white wine
- 1 tablespoon White vinegar
- 2 tablespoons Poppy seeds
- 2 teaspoons cornstarch
- 2 centiliters raspberry Brandy
- freshly ground peppers
Scrub potatoes and rinse and cover and cook in boiling, salted water for about 25 minutes over medium heat.
Separately drain baby corn and onions in a colander and place in serving bowls.
Rinse peppers, drain and halve and remove seeds and cut into bite-size pieces.
Grate two cheeses. Drain potatoes and let cool slightly and peel and chop into bite-size pieces. Place potatoes in a preheated bowl and keep warm.
Place fondue pot on stove and bring wine to a boil. Add vinegar and gradually stir in cheese in portions and allow to melt. Stir in poppy seeds.
Mix cornstarch and raspberry liqueur into a paste and stir into fondue and stir into boiling fondue until slightly thickened. Season with pepper.
Place fondue pot on chafing dish. Thread prepared ingredients onto fondue forks and dip into fondue cheese.