Fondue
Fondue pot
Caquelon or an enameled cast-iron casserole
1.
Rub the inside of the pot with the cut side of a garlic clove, letting the essence coat the surface. Discard the garlic.
2.
Over moderate heat, whisk together wine, cornstarch, and lemon juice in the pot until smooth.
3.
Add the grated cheese and stir occasionally until melted, about five minutes.
4.
Pour in the kirschwasser, and season with white pepper and nutmeg. Stir gently for about ten minutes, until the mixture is creamy. Keep it at a simmer, but don’t let it boil.
5.
Serve immediately, keeping the fondue warm over a fondue burner, gas ring, or another low-heat source. Stir as you dip to keep everything smooth.
6.
Ingredients
- ½ garlic clove
- 1 cup dry white wine
- 1 tablespoon cornstarch
- A squeeze of lemon, about ⅛ teaspoon
- 1.5 pounds grated cheese (see options below)
- 2 tablespoons kirschwasser or cherry brandy
- A few grinds of white pepper
- A pinch of nutmeg (optional)
Cheese Options:
Each option below should combine to a total of 1.5 pounds of grated cheese. The following are the three heavy hitters. There are many kinds of cheese and combinations you can try (the Internet is your friend here).
- Moitié-moitié: equal parts grated Gruyère and Vacharain Fribourgeois. Also known as Fondue Suisse, this is the classic Swiss fondue found in the Lake Geneva area.
- Interlaken: a mix of grated Gruyère, Emmentaler, and Appenzeller with ratios in declining order of mostly Gruyère, a fair amount of Emmentaler, and a lesser amount of Appenzeller.
- Neuchâteloise: grated Gruyère and Emmentaler in a ratio of your choosing.
Cook's Notes
My ideal après-ski is a warm pot of cheese fondue, crusty bread for dipping, and a chilled bottle of white or rosé by our fireplace. Fondue is both dinner and entertainment. It is convivial and brings friends and family together.
This recipe is traditional, straightforward, and classic. Enjoy with a warm fire and close company.
Cornichons, steamed small potatoes, sliced pears, or sliced apples are all good for dipping in addition to cubed bread.
Accordion optional.