Cheese fondue - about this recipe
The classic Alpine après-ski dish. Chunks of crisp French baguettes, dipped in hot cheese with a bowl of pickles. Great for parties - especially Abigail's. Time for and all of us to find the 70's fondue set that we all have somewhere, gathering dust under the stairs.
- 1 white French baguette, cubed
- 1 clove of garlic, peeled and crushed
- 1 teaspoon of lemon juice
- 350 ml Sauvignon Blanc - dry white wine
- 300g grated Gruyère cheese
- 300g grated Emmental cheese
- 1 teaspoon cornflour
- 3 tablespoons Kirsch
- Freshly ground black pepper, grated nutmeg, paprika to taste
- On the stove, not the silly little burner they usually provide with the sets. This is only designed for keeping it warm and liquid after it has melted.
- Add the wine and bring it to the boil
- Turn down the heat and add both of the cheeses a little at a time, stirring, until it's has all melted and is properly combined.
- Add the crushed garlic (I now concur with User:JuliaBalbilla on this, don't mess with rubbing it round the pan and then discarding it, chuck it all in!)
- Mix the Kirsch and lemon juice into the cornflour and add to the cheese. Cook for 2-3 minutes, stirring, until it has thickened
- Add the spices
- Move the pot to the burner on the table
- Spear the bread on to fondue forks and dip into the cheese
- Crank up Donna Summer's "Love to love you, baby" and get your party started!
Don't have a fondue set?
- Use a heavy cast iron pan such as Le Creuset, take to the table on a thick wooden or heatproof mat and nip out to the kitchen and re-heat it if the cheese thickens too much. You'll probably only need to do this once or twice during the meal.
- Or just invite your friends into the kitchen and eat it over the stove
Then you can decide if you want to go out and buy a dedicated fondue set.
Left-over fondue scooped into a baguette and toasted with a Breville Stainless Steel Panini Press makes an excellent breakfast!