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Cheese Fondue

DSC_5835_2My family had a tradition for 3 or 4 years in which my mom would make fondue for New Year’s Eve, and it was always so much fun. I am a huge fan of any meal that is interactive. My mom also tends to go all out with meals so we would have oil fondue AND chocolate fondue for dessert, and it was the best. It’s been a lot harder to do in recent years because we are all adults now (unfortunately) and are not typically all in the same place at the same time. My husband and I got a fondue pot for our wedding though so I thought I would try it out this year for just the two of us.

I decided to go with cheese fondue instead of the oil because we live in an apartment, and experience has taught me that we would be suffering from the smell of oil in a little place like this for days. I also held off on the chocolate fondue mostly because I was too lazy to wash our fondue pot in between the two but also because cheese fondue is really heavy so I wanted to do something lighter for dessert (lemon bars!). I used a Tyler Florence recipe from foodnetwork.com for the below fondue, and I didn’t alter it one bit. Generally I would change it up for the blog, but since this was my first time making fondue I decided to stick to the directions.

I have included a list of all of the things that we dipped in the fondue below and what I thought of them with the cheese. We had the fondue with berry-champagne cocktails, and it was delicious!
DSC_5823_2Cheese Fondue
1/2 lb Swiss cheese, shredded
1/2 lb Gruyere cheese, shredded
2 Tablespoons cornstarch
1 garlic clove, peeled
1 cup white wine (I used a chardonnay)
1 Tablespoon lemon juice
1 Tablespoon Kirsch (cherry brandy)
1/2 teaspoon dry mustard
A Pinch of nutmeg

Grate the cheese and put it all into a large ziploc. Add the cornstarch and shake the bag to coat the cheese. Store in the fridge until ready to use.

Rub the inside of the fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a simmer. Gradually stir in the cheese until it melts. Once smooth, stir in the cherry brandy, mustard and nutmeg.
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DSC_5833_2Food to Dip
Steamed broccoli – I steamed the broccoli for about a minute before serving. I am not a big fan of broccoli, but my husband said that it was one of his favourites with the fondue.
Olive bread – I made this bread the other day (recipe here). It was by far the most delicious thing that we had with the fondue. Any type of bread would work!
Cherry tomatoes – I LOVED these with the fondue. I threw these in just as a last minute extra, and they ended up being one of our favourites.
Chicken sausage – This just tasted like a hotdog, and I wouldn’t recommend it. I was trying to add some meat into the meal, but I would go with ham or something instead of the sausage if you are going to do that.
Granny Smith apples – These are a necessity. Apples and cheese are just perfect together.
Mushrooms – I left these raw, and I think that’s why I didn’t really care for the mushroom-cheese combination. I think if you were to sautee them first, this would have worked out better.
Other ideas for dipping that I didn’t try – steamed asparagus or cauliflower, boiled fingerling potatoes, ham
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Cheese Fondue
 
Ingredients
  • ½ lb Swiss cheese, shredded
  • ½ lb Gruyere cheese, shredded
  • 2 Tablespoons cornstarch
  • 1 garlic clove, peeled
  • 1 cup white wine (I used a chardonnay)
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Kirsch (cherry brandy)
  • ½ teaspoon dry mustard
  • A Pinch of nutmeg
Instructions
  1. Grate the cheese and put it all into a large ziploc. Add the cornstarch and shake the bag to coat the cheese. Store in the fridge until ready to use.
  2. Rub the inside of the fondue pot with the garlic, then discard.
  3. Over medium heat, add the wine and lemon juice and bring to a simmer. Gradually stir in the cheese until it melts. Once smooth, stir in the cherry brandy, mustard and nutmeg.

 

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