Fondue: Cozy, Delicious Fall Fun
With the weather getting colder and the nights getting longer, I find myself making changes along with the seasons. I have been getting that inevitable cocooning urge; the need to stock up, spruce up and clean up in anticipation...
With the weather getting colder and the nights getting longer, I find myself making changes along with the seasons. I have been getting that inevitable cocooning urge; the need to stock up, spruce up and clean up in anticipation of the winter ahead. With the tomatoes in the garden being either canned or consumed and the fresh peaches at their end, I now am craving hearty stews, fragrant roasts, romantic candlelit dinners and good books by a cozy fire. And, what dinner could be more romantic than fondue! (It is said, that if you drop your bread into the cheese, you must kiss someone at the table.) That's right, dig out that fondue pot you got as a wedding gift in the 70's and fire it up, fondue is new again!
The Swiss claim fondue as their own and the cheese used in the traditional recipe of fondue is Gruyere, named after the Swiss town in which it is produced. The steps to a traditional fondue are as follows.
- one garlic clove
- 1 lb. Gruyere cheese
- 1/2 lb. Swiss cheese
- 1 tbsp. cornstarch
- 1 cup dry white wine
- 1 tsp. lemon juice
- 1 1/2 tbsp. Kirsch
- salt and pepper to taste
- Rub the fondue pot with the cut side of a clove of garlic, discard.
- Add to fondue pot: grated Gruyere (1lb.) and another grated Swiss cheese (1/2 lb.), cornstarch, white wine and the lemon juice.
- Cook mixture on medium heat until the cheese begins to melt.
- Add Kirsch to cheese mixture and salt and pepper to taste.
- Continue stirring until cheese is melted and smooth.
Cubes of crusty bread on forks are the vehicles with which this gooey, melted goodness reach your mouth. So this fall, break out the fondue pot, invite that special someone over, open a bottle of chilled white, light the candles and indulge. What could be more perfect on a chilly evening?
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