Classic Cheese Fondue
18 days ago
Classic Cheese Fondue...special because I used my mom's fondue set from the 1970s!! Groovy, huh?
Recipe
Ingredients
For the Fondue
·1/2 lb Gruyere cheese, shredded
·1/2 lb Swiss cheese (Emmental), shredded
·1/2 lb Sharp White Cheddar or Fontina, shredded
·1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
·1 clove garlic, peeled and halved
·1 tbsp cornstarch
·1 tsp lemon juice
·A pinch of nutmeg and black pepper
For the Dipping Tidbits
·1 lb Smoked Sausage, sliced and browned in a frying pan
·2 cups Broccoli florets, blanched in boiling water for 2 minutes and drained
·1 French baguette or sourdough loaf, cut into 1-inch cubes
·1 Granny Smith apple, sliced
·Pretzels or cornichons
Instructions
1.Prepare the Dippers: Before starting the cheese, brown your sliced sausage in a skillet over medium-high heat until crispy. Blanch the broccoli in boiling water for about 2 minutes until bright green and slightly tender, then pat dry. Arrange all dippers on a large platter.
2.Prepare the Cheese: In a bowl, toss the shredded Gruyere, Swiss, and third cheese of choice with the cornstarch until evenly coated. This helps the cheese melt smoothly and prevents clumping.
3.Scent the Pot: Rub the inside of a fondue pot or a small, heavy-bottomed saucepan with the cut garlic clove, then discard the garlic.
4.Simmer the Base: Add the wine and lemon juice to the pot and bring to a very slow simmer over medium-low heat. Do not let it reach a rolling boil.
5.Melt the Cheese: Add the cheese in small handfuls, stirring constantly in a figure-eight motion. Wait for each handful to melt completely before adding more. Continue until the mixture is smooth and creamy.
6.Season: Stir in the nutmeg and black pepper.
7.Serve: If using a fondue set, move the pot to the lighted burner. If using a regular saucepan, serve immediately on a heat-safe trivet. If the cheese begins to thicken too much as it sits, simply return it to the stove on low heat with a splash of warm wine.
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