Fondue
A big pot of melty, cheesy fondue is not only pleasurably novel, but also an instant hit for anyone you’re feeding!
Servings Prep Time
4 10minutes
Cook Time
10 – 15minutes (not including dippers)
Servings Prep Time
4 10minutes
Cook Time
10 – 15minutes (not including dippers)
Ingredients
Fondue
Dippers
Instructions
For the fondue
  1. Add all of the grated cheeses to a large bowl and toss with the cornstarch.
  2. 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.
  3. 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.
  4. Once the cheese has melted, transfer to a fondue pot and place over a low butane flame.
  5. Serve alongside a platter of the accompaniments with fondue skewers.
For the dippers
  1. 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.
  2. 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.
  3. 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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