Ringing in the New Year with Cheese Fondue
- 1 clove garlic, halved crosswise
- 1 1/3 cups dry white wine
- 8 ounces Gruyere cheese, grated (about 3 cups)
- 8 ounces Emmenthal cheese, grated (about 3 cups)
- 8 ounces raclette cheese, grated (about 3 cups)
- 2 1/2 tablespoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
- Freshly grated nutmeg, optional
- 1 loaf baguette, cut into one-inch cubes
- Assorted (lightly steamed or raw) vegetables, such as mushrooms, asparagus, broccoli, cauliflower and/or pickled onions and cooked, cubed potatoes)
- Rub inside of a fondue pot with garlic clove. Discard garlic.
- Pour wine into a saucepan and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful. Stir the cheese until it’s melted and combined.
- Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves. Then stir those ingredients into the cheese mixture.
- Continue stirring until mixture is smooth and bubbling slightly, about five minutes.
- Season with nutmeg, if desired.
- Transfer the cheese mixture to a fondue pot and keep warm over the fondue pot warmer.
- Serve with bread and/or vegetables.
Have you heard of or eaten at the U. S. restaurant chain, the Melting Pot? Each table has a built-in fondue type “pot” and their menu consists solely of cheese, meat and chocolate fondues (they offer unique varieties of each).
An idea from their dessert fondue menu: for a little extra kick, try adding your favourite liqueur (such as Baileys, Cointreau/Grand Marnier, Chambord/Framboise or Tia Maria) to your chocolate fondue.
This was first published on December 31, 2008 by Dana in the Waterloo Chronicle.