|Ooey, gooey- Good God it's Fonduey!|
Fondue is easy- I'm not sure why it took me so long to try making it. Plus- talk about a casual meal. Look in your fridge/pantry- what would go well with cheese? (FYI- the answer is pretty much everything and anything.)
Since it was just the two of us, we kept it simple with some crusty sourdough, pears, smoked ham and pickles. You could also do bits of steak, apples, or any fresh or blanched vegetable of your liking!
Classic Swiss Fondue
- 1/2 pound Gruyere cheese
- 1/2 pound Emmental cheese (could substitute Swiss cheese if necessary)
- 2 TB cornstarch
- 1 cup dry white wine
- 1 TB fresh lemon juice
- 1 TB kirsch (optional, or a dash of port or brandy could be substituted)
- Nutmeg, salt, pepper and dry mustard- to taste
Dippables: bread, meats, vegetables, pickles, apples, pears
Grate the cheeses and gently toss with 2 TB of cornstarch. Set aside.
Rub a split garlic clove around the inside of a heavy bottom sauce pan or fondue pot. Discard garlic.
Add in wine and lemon juice over medium/high heat and bring to a strong simmer. Slowly begin to add cheeses, whisking steadily until cheese is melted and mixture is smooth. If using, add in the kirsch.
Season with nutmeg and dry mustard, adding in salt/pepper to taste. The cheese should provide a decent amount of salt, so taste often and add salt slowly!