Cheese FondueFriday, January 02, 2015
Spontaneity in the kitchen is the one true element that makes getting together with friends or loved one so much more pleasurable and exciting. Having folks over for a fondue night is the perfect way to spend time together and enjoy an easy, fun meal.
With a cheese fondue, ask guests to bring delicious dipping foods, as the options are endless. Sweet and crispy slices of apples or seedless are great accompaniments. If you prefer something savoury, try broccoli florets, roasted mushrooms or cherry tomatoes. Fresh bread is also a wonderful choice. I picked up some Pulla, a mildly sweet Finnish bread from Bread & Butter – a local bakery in Kingston along with cured meats from a local Polish deli.
1 1/2 Cup (150 grams) of Gruyère Cheese - cubed
1 1/2 Cup (150 grams) of Emmenthaler Cheese - cubed
1/2 Garlic Clove
3/4 Cup of White Wine
2 Tablespoon of Flour
Pepper to taste
Nutmeg to taste
1. Coat the cheese with the flour. Set aside.
2. Rub the inside of the fondue pot with garlic - discard remaining garlic.
3. Pour white wine into the fondue pot. Cook on medium heat until it simmers - do not boil.
4. Gradually add pre-floured cheese and mix until texture is smooth. Season to taste with pepper and nutmeg.
5. With a wooden spoon, mix well and stir regularly.
6. Remove from heat and place on the fondue heater.
7. Enjoy dipping your favorite breads, cured or cooked meats, vegetables and fruits.
The fondue becomes too thick? Add a little wine.
The fondue is too liquid? Add cornstarch mixed in the wine.
Preparation: 5 min
Cooking time: 10 minutes