During these harsh winter months, there is a certain special recipe that warms the heart and soul like few others, a dish that’s as enjoyable to eat as the conversation that comes with it: fondue.
Yes, that ’70s staple is still around, tempting a new generation to dip into its lush, creamy, goodness. At a restaurant it can cost you an arm and a leg; at home it’s not only totally doable but creates an instant party in the process.
There are a few kinds of fondue, from chocolate that can be a dip for fruits, to sizzling oil that can be used to cook pieces of meat tableside. But when most people think of fondue, it’s that sumptuous mixture of wine and cheese, a wonderful combination if there ever was one.
To make the kind of traditional cheese fondue made famous in the Jura region of Switzerland and France, you basically just melt cheese in simmering wine, add some seasonings and then thicken it with cornstarch.
Kept warm at the table via a Sterno or a similar fire-emitting device, and you have an instant party favorite that is then dipped into with day-old bread, crudités (that’s fancy raw veggies, you know) or anything else that fits on a small fork and can be slathered with cheese sauce, which in my book is just about anything.
Who says grown adults can’t have fun with their food? Now, if you’re ready to get you own party started, I’ll show that you, too, can make fondue.
Party In A Pot Swiss Fondue
Makes about 4 servings
- 1 cup Pinot Grigio or other dry white wine
- 3/4 pound of Gruyère, Swiss cheese or mix of each, with another quarter pound in reserve
- Pinch each of garlic salt, black pepper and ground nutmeg
- 1 teaspoon mustard
- 2 teaspoons cornstarch
- Serve with: Crusty bread, raw veggies and anything else you want to dip into cheese sauce
- Music to make it by: “The heat” by Needtobreathe. Taylor Swift is right about these guys: You must hear how good they are.
Step 1: Gather your ingredients and grate the cheese. Gruyère is amazing but can be pricey. You can also try a mix of Swiss and Gruyère, or just some good-quality Swiss.
Step 2: Grab the heaviest pot you have and heat the wine over medium-low. When it simmers, start adding the cheese a handful at a time, stirring constantly with a wooden spoon. As each batch begins to melt, add another handful until it’s all in.
Step 3: Add the garlic salt, black pepper and nutmeg, along with the mustard, stirring well. Now it’s time for the thickener. Add an ounce or two of cold water to the cornstarch and mix well. There, you just made what’s call a slurry. We do this because if you just dump cornstarch in there, it would clump, and clumps are for chumps.
Step 4: Continue heating over medium-low and stirring for five minutes or until the mixture thickens. If after five minutes it’s still not as thick as you’d like, put in some of the extra cheese. Just keep in mind that fondue can continue to thicken.
Congratulations: You’ve just made fondue. Now don’t dawdle. Once you’ve made fondue, it must be eaten immediately. Place the pot over a flame like a Sterno device, or just keep it on very low at the stove. Give each guest a small fork so they can dip the bread and vegetables. Swirl the mixture a bit with each dip, and remember that proper fondue etiquette calls for you to grab the dipped morsel with your teeth, keeping your lips off the fork.
Are you a fondue affectionado or did you try this recipe? Share your own thoughts and tips on the perfect fondue in the comments area below!
Source: iwanttocook.com (defunct blog)
