The coming of the new year called for something extra special, so Dan and I brought 2009 to a close with a little experiment in cheese fondue. It was great, but next time we'd involve more people, 8-10 servings of cheese fondue is just too much for two people to handle. fondue party anyone??
CHEESE FONDUE
Ingredients (Serves 8 to 10)
1 tbsp. butter
2 cloves garlic, chopped
1/4 cup white onion, chopped finely
1 1/2 cups apple cider or dry white wine
1 cup Gruyere cheese, grated
1/2 cup Smoked Gruyere cheese, grated
2 cups cheddar, grated
2 tbsp. freshly squeezed lemon juice or milk
1 tbsp. cornstarch
Freshly grated nutmeg
Freshly ground white pepper
salt to taste
1 loaf French bread, cut into one-inch cubes
Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms
In a saucepan, melt butter and saute onion and garlic until translucent. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
Ingredients (Serves 8 to 10)
1 tbsp. butter
2 cloves garlic, chopped
1/4 cup white onion, chopped finely
1 1/2 cups apple cider or dry white wine
1 cup Gruyere cheese, grated
1/2 cup Smoked Gruyere cheese, grated
2 cups cheddar, grated
2 tbsp. freshly squeezed lemon juice or milk
1 tbsp. cornstarch
Freshly grated nutmeg
Freshly ground white pepper
salt to taste
1 loaf French bread, cut into one-inch cubes
Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms
Whisk together lemon juice (or milk) and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg, pepper and salt.
Transfer fondue into fondue pot at the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.
