Few dishes are more festive than a great fondue. The method invites the creative use of leftovers, so dive into the freezer or fridge. Fondue is also a great ‘Hobo Stew’ dish, so invite your guests to bring their favorite dippers, or an alternate fondue to expand the fun.
Cheeses for fondue need to be varieties that melt well and yield a smooth, creamy consistency. The noble Swiss variants used here are famous for their good behavior in a fondue, and their light, nutty flavor. Cheddar and Jack also do very well, so experiment and find your favorite.
Bread is the traditional primary dunk, but by no means the end of the road! Venison, pheasant, meat balls, and sausage tortellini are great treats, as are crisp apples, grapes, broccoli, roasted potatoes, and snap peas. The sky and your taste buds are the limit!
Classic Cheese Fondue
3/4 pound each Gruyère and Emmentaler cheese, grated
3/4 cup dry white wine
1 teaspoon freshly squeezed lemon juice
1 tablespoon flour
1 tablespoon butter
3 Tablespoons tart Cherry Juice or Kirsch
1 small clove fresh garlic
Sea salt, Black Pepper and Smoked Paprika to taste
Pour wine and lemon juice into a non-reactive sauce pan over medium heat and bring to a simmer. Add the cheeses slowly and stir constantly until each batch melts and incorporates thoroughly. Reduce heat to medium-low and stir occasionally.
Melt butter in a small pan, then add flour and incorporate, then add cherry juice and thoroughly blend to a smooth paste.
Add the paste to the cheese mixture and blend thoroughly. Press garlic, and add salt, pepper and paprika to taste. Reduce heat to warm and stir now and then until ready to serve.
A fondue pot is best for service, but not necessary, ’cause its gonna go quick!
Cube bread, slice fruit and veggies and arrange on a tray. Thoroughly cook meat, poultry or pasta through and keep warm until served.
M and I wish y’all a wonderful, prosperous 2013 filled with great food, family and friends!
“Drop the last year into the silent limbo of the past.
Let it go, for it was imperfect,
and thank God that it can go.”