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.

Fondue

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.



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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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