La Fondue may have started as a rustic dish, from the countryside of Switzerland, but it became popular in the U.S. in the 60s and we know exactly why.
La Fondue may have started as a rustic dish, from the countryside of Switzerland, but it became popular in the U.S. in the 60s and we know exactly why. Molten. Cheese. While this dish can be eaten as an appetizer, shared by a large group of people, it is traditionally eaten as a main course, accompanied by large chunks of bread and sometimes fruit or slices of meat. On cold days when you don’t want to spend hours on dinner, this dish is the perfect choice. You can enjoy a glass of wine while you stir and melt the cheese, then benefit from the warmth of the burner flame while you eat and applaud your handiwork sounds good to us!
- 1 clove garlic, halved horizontally
- 1 1/2 cups dry, white wine
- 1/4 cup kirsch, optional (fruit brandy)
- 1/2 lb. Emmental cheese; grated, about 2 cups
- 1/2 lb. Gruyère cheese; grated, about 2 cups
- 2 teaspoons cornstarch
- Crusty bread, dipping
- Rub the inside of a large (fondue) pot with the cut sides of garlic clove. Discard garlic. This adds extra depth of flavor to the sauce.
- Add wine to the pot and bring to a simmer over medium-low heat.
- In a cup, dissolve the cornstarch in the kirsch. The cornstarch helps with emulsion. Set aside.
- Add cheeses to the wine and stir continuously in a zig-zag motion. This prevents the cheese from balling up in the middle.
- Pour in the kirsch and cornstarch and stir until smooth. 10-12 minutes. Make sure the cheese doesn’t boil or burn.
- [If using a regular pot, transfer cheese to a set-up fondue pot.] Flame should be high enough that sauce continues to bubbly lightly, but not enough that the cheese burns.
- Using bread with a hearty crust, cup up 1-inch pieces so that every piece has some crust. Dip in cheese and enjoy!
Recipe adapted from Just HungrySKM: below-content placeholder