Cheese Fondue

prep time:: 10 min
total time:: 30 min

Serves 4

Fondue used to be very popular. I remember those round fondue pots with the “Sterno flame” and the long metal forks. I still love fondue. We make fondue but don’t use the fancy fondue pot or long forks, just a stainless steel bowl placed inside a pot of boiling water. I use vice-grips to hold the “fondue pot” while stirring the cheese. This fondue recipe tastes great and is great fun to eat.

ingredients

Fondue:
1 C shredded Swiss cheese (Emmentaler)
1 C shredded Gruyere cheese
2 tbsp flour
1 clove garlic
2 C white wine
1 tbsp lemon juice
3 tbsp kirschwasser (cherry brandy or some other fruit brandy)
1/4 tsp white pepper
pinch nutmeg (or to taste)
For dipping:
french bread, cut into cubes
vegetables – cauliflower, broccoli, carrots, cut into pieces

directions

1
In a separate bowl, mix flour and shredded cheeses together so that the flour is very well mixed with the cheese. This is a very important step.
2
Bring a pot of water to a boil over high heat. Crush a garlic clove. In a separate double boiler pot or metal bowl rub the bowl with the crushed garlic clove. Place the pot over/in the boiling water. Make sure it is stable so you don’t burn yourself or get water in the fondue. Add the wine and lemon juice to the double boiler pot or bowl. Do not let wine and lemon juice boil. When wine and juice are hot, slowly add the cheese-flour mixture, stirring and mixing well. Add remaining ingredients. If fondue is too runny, add more cheese. If fondue is too stiff, add more wine.
3
When mixture is hot, do not boil, remove and place on table and invite everyone to dip in and eat. Use french bread, vegetables, or fruit to dip. It’s great fun.

notes

If you can’t find Gruyere cheese, you can use only Swiss cheese, but increase the flour amount to be added by 1 tablespoon. Photo note: Josef making fun on the boat.

Source: Don Chase