Monday, February 21, 2011

swiss fondue

Fondue is fun.  Fondue is yummy.  Fondue is great with a big group when it is cold outside.  All of these facts logically lead us to host our first annual February Family Fundue night.  We invited my family up from San Diego on a rainy February night for a fondue feast.  We roasted up a ton of vegetables, roasted some chicken and cut up crusty bread and tucked into one plus pound of melted gooey cheesy delight.  This fondue is very flavorful but, mild in the sense that kids can enjoy the cheese as well as adults.  After the pot of cheese was devoured we tackled a pound of wonderful chocolate fondue.  Fun family night.

swiss fondue
adapted: bhg

1 garlic clove halved
1 1/2 cup dry white wine (sauvignon blanc)
13 oz gruyere cheese, grated (~4 cups)
13 oz emmental cheese, grated (~4 cups)
2 tablespoons flour
2 tablespoons kirsch
ground black or white pepper

Rub cut side of garlic on inside of fondue pot.  Pour in wine and bring to a boil on top of the stove.  Reduce the heat to a simmer. 

Put grated cheese in a bowl and toss with flour. Gradually add the cheese to the wine, stirring constantly, letting each addition melt into the wine.  When the mixture is creamy and smooth add kirsch and pepper to taste.  Transfer pot to tabletop and enjoy immediately.

Dip ideas: crusty bread, chicken, fingerling potatoes, green apples and roasted vegetables (broccoli, asparagus, cauliflower, brussel sprouts, carrots, mushrooms and zucchini).


That Girl said...

I never thought of serving fondue with roast chicken, but it seems the perfect complement

Leslie said...

Fondue makes me swoon!

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