Ingredients
Fondue
- 8 ounces extra sharp cheddar shredded
- 8 ounces Jarlsberg shredded
- 8 ounces Gruyere shredded
- 1 1/2 cups dry white wine (chardonnay)
- 1 tablespoon cornstarch
- 1 clove garlic lightly smashed
- A few grates nutmeg
- 1/2 t-spoon cherry brandy
- 1/2 t-spoon lemon juice freshly squeezed
Dippers
- 1 green apple cored and chopped
- 1 pear cored and chopped (I preferred the bosc pear over anjou)
- 1 head broccoli cut into florets
- 1 head cauliflower cut into florets
- 1 pound potatoes (tiny baby new potatoes)
- 1 baguette cut into 1" cubes
- 1 fennel bulb cored and cut into 1" square pieces
- olive oil as needed
- kosher salt as needed
Servings:
Instructions
For the fondue
- Add all of the grated cheeses to a large bowl and toss with the cornstarch.
- In a large pot (or into your fondue pot, if it's stove-top safe), pour in the wine, cherry brandy, nutmeg, lemon and garlic clove. Bring to a rolling boil.
- Once boiling, fish out the garlic clove and discard. Lower to a simmer, and, a handful at a time, add the cheese. Whisk into the simmering wine until almost melted before adding another handful.
- Once the cheese has melted, transfer to a fondue pot and place over a low butane flame.
- Serve alongside a platter of the accompaniments with fondue skewers.
For the dippers
- Tumble the baby potatoes onto a sheet tray, rub down with just enough olive oil to coat them and place them into the oven. Set the oven to 400° and, once its come up to temperature, set the timer for 15 minutes. Depending on their size they may need another 5 minutes, more or less. Sprinkle them with salt and transfer to a serving platter.
- The broccoli and cauliflower can either be eaten with the fondue raw, roasted (about 10 - 15 minutes in a 400° oven gets them to a tender-crisp) or steamed.
- The bread can be tossed with a little olive oil on a sheet tray and toasted in the oven for about 5 minutes. Actually, I just shut the oven off once the broccoli, cauliflower and potatoes were done and threw the bread in then so they all kept warm while I finished the fondue.
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