It’s delicious, decadent, and infinitely customizable, what’s not to love? If you’re new to fondue, it’s all about pomp and circumstance. Learn how to make this originally Swiss dish below.
Yield: 6 to 8, makes 3 cups
Prep time: 12 minutes
Cook time: 15 minutes
Ingredients:
- 10 ounces Emmental cheese
- 10 ounces Gruyère cheese
- 1 clove garlic
- 1 1/2 cups dry white wine, such as Chablis or dry Riesling
- 1 teaspoon freshly squeezed lemon juice
- 3 tablespoons kirsch
- 1 tablespoon cornstarch
- Freshly ground white pepper
- Freshly grated nutmeg
- Sweet paprika
- For dipping: 1-inch cubes of day-old French bread or country loaf, apple slices
- For serving: cornichon pickles, pickled onions
Equipment:
- Fondue set with burner, or a 6-cup enamelled cast-iron saucepan/saucier pan to use stovetop
- Measuring cups and spoons
- Box grater
- Chef’s knife and cutting board
- Wooden spoon or heatproof rubber spatula
- Whisk (optional)
Directions:
- Grate the cheese. Grate 10 ounces Emmental cheese and 10 ounces Gruyère cheese (about 2 1/2 cups each).
- Rub the pot with garlic. Rub the inside of a fondue pot or medium saucepan (preferably nonstick or enameled cast iron) with 1 garlic clove.
- Heat the wine and lemon juice. Add 1 1/2 cups dry white wine and 1 teaspoon lemon juice and heat over medium heat until steaming, about 4 minutes.
- Whisk the kirsch and cornstarch. Meanwhile, place 3 tablespoons kirsch and 1 tablespoon cornstarch in a small bowl and whisk with a fork until smooth.
- Slowly stir in the cheeses. While stirring constantly in a figure-eight motion, gradually add both cheeses a handful at a time, waiting until each handful is completely melted and incorporated before adding the next.
- Stir in the paste. When the mixture begins to bubble, stir in the kirsch-cornstarch paste.
- Season the fondue. Continue to cook for another 3 to 5 minutes, and season with a little white pepper, nutmeg, and paprika. Should your melted cheese begin to separate, increase the heat and whisk or stir the mixture quickly to bring it together again.
- Light the flame. Carefully light the flame on your fondue set, following the manufacturer’s instructions.
- Transfer the pot to the fondue set. Carefully transfer the pot to your fondue set. If you’re going without a fondue set, simply place the pan on a wooden board or other heat-resistant material.
- Serve the fondue. Serve the fondue with bread cubes or sliced apples, cornichon pickles, and pickled onions.
Source: the Kitchn
