Fondue … the Food of Champions

Posted by Miss Lilly

Ahhhh… fondue – melty, gooey, indulgent goodness. This is what I made for our New Year’s Eve Party, lots of fun, somewhat a lot of work – mostly in prep – and a full tummy.


Adapted from Swiss Miss’s Fondue Recipe

Serves 6-8

1 lbs gruyere cheese (I used two different kinds – a cave aged and a simpler version)
1/2  lbs appenzeller cheese
1 garlic clove, peeled
1-1/2 cups dry white wine
1 tbsp. fresh lemon juice
4 tsp. cornstarch
freshly ground pepper
freshly ground nutmeg
For dipping I used: cubed crusty French bread, cut into bite-sized cubes, oven roasted cauliflower, broccoli, potatoes, and gnocchi (boiled than roasted)

Just a note: I start mine on the stove then transfer over to the fondue pan to keep warm.

Rub the inside of pot with garlic clove. Add 1 cup wine and lemon juice and bring to a bare simmer over medium heat. Add shredded cheeses, stir, and melt slowly. Do not boil. Mix 1/2 cup white wine with cornstarch and add to fondue while stirring. Continue stirring like mad until all ingredients are completely incorporated.

Season with nutmeg and pepper and serve immediately.

This entry was published on 03/04/11 at 5:17 p01 and is filed under Misc. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Fondue … the Food of Champions

  1. nora on said:

    It’s always a pleasure to see a recipe, especially for party food, that is gluten free or easily made so. Fondue is so yummy, even served with just the potatoes and veggies, and this is a good recipe. However, the full fondue experience is indeed best savored with some great French bread. Someone out there has probably baked a wonderful gluten free French bread or baguette–if so, I’d love to be your friend. The next best alternative to home-baked is, in my opinion, the Dr. Schar brand of gluten free baguettes. If anyone has found another really good brand, please share.

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