One of my favorite things in the whole world is cheese. I love it in just about all formats, but especially have a thing for it when it's heated and gooey and waiting for me to dip things into it. Yes ladies and gents, I'm talking about fondue. For tonight's Sunday dinner I suggest you gather up your favorite accoutrements (bread, cauliflower, cherry tomatoes, apples, broccoli, carrots, etc.) and prepare yourself a delicious cheese fondue. It'll work better if you have a fondue pot with long dipping forks, however if you don't, you can gather around the stove while you eat, but that's just not as fun. To check out a simple basic recipe (from which you can use as your launch pad to go crazy with cheese experimentation), read more
This recipe is assuming you have a fondue pot that is okay for the stove - or an adjustable temp fondue pot. If yours is more of a warmer only/can't go on the stove, start it in a different pot on the stove and then move it over to the fondue pot.
And don't throw out the leftover fondue. Store in an airtight container in the fridge, you can heat it back up for tomorrow's leftovers.
1/2 lb Emmenthaler (Swiss) Cheese (shredded)
1/2 lb Gruyeye (shredded)
1 clove Garlic
2 cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour
3 tbs Kirsch
1/4 tsp White Pepper
Nutmeg and/or Paprika to taste
- Rub the inside of the fondue pot with the garlic clove - add clove to pot or discard
- Heat up the White Wine & Lemon Juice - should be hot but do not boil
- Reduce heat to low and slowly add cheese while stirring
- Slowly add remainder of ingredients while stirring
- If fondue is too loose add more cheese
- If fondue is too stiff add more wine
Use dipping forks to dip your favorite items (crusty bread, mushrooms, cherry tomatoes, etc).
What do you like to dip into your cheese fondue?
Shown: Bodum Fondue Set