Fondue is a wonderful way to entertain with little cook and a lot of room for flavor with cheese and dipping options.
By Kara & Marni Powders
We love to use the opportunity to gather a group of friends for an informal fondue party. Our family has been doing this for years. Whether it be a ski getaway or a random snowed in evening, we enjoy experimenting with fondue combinations. Sometimes we opt for classic cheese, hot oils steaming with meats and vegetables, a cascading chocolate caldron, or all three. It’s a fun, interactive way to dip and nosh with little cooking required. For the ultimate pool of gooey, drippy cheese, it’s always key to keep in mind a couple tips. The best flavor is usually achieved by blending two types of cheeses. I love the blend of Jarlsberg and Fontina, but by all means incorporate a Swiss or Gruyere instead. Also, always rub the interior of your ceramic fondue pot with garlic. It adds a nice punch and pleasant aroma to the velvety, melty goodness. Have fun with accompaniments! On a whim, I wrapped baguettes with thin slices of salami before dipping into the rich cheesy liquid which offered a bite full of different flavors and textures.
- Cubed baguette wrapped with thin slices of Salami
- Parboiled and halved fingerling potatoes
- Blanched broccoli
- Blanched cauliflower
- Cubed Gala apples
- 1 garlic clove, peeled
- ½ lb Jarlsberg cheese, grated
- ½ lb Fontina cheese, grated
- 2 T flour
- 1 c dry white wine (whatever you’re drinking)
- 1 T fresh lemon juice
- 1 T cherry brandy (I use kirsch)
- ½ t nutmeg
- 1 t salt
- ½ t white pepper
- Prepare your accompaniments.
- Rub the inside of the ceramic fondue pot with the garlic clove.
- In a small bowl, toss the cheeses with flour.
- Over medium heat, add the wine and lemon juice to a small pot and bring to a gentle simmer.
- Gradually stir in the flour-coated cheese with a wooden spoon. Turn the heat to low and melt the cheese gradually, stirring constantly, until smooth. Do not let the cheese boil.
- Once smooth, stir in cherry brandy, nutmeg, salt and pepper. Pour into the fondue pot with a lit sterno candle underneath and serve immediately.