Wednesday & We are Back in Time !
Happy Fondue Day !!
Back when fondue parties first were a fad, you may have been wearing bell bottoms and playing Bob Dylan and Joan Baez (on vinyl) on the stereo. Or maybe you were wearing rompers and playing on the swing set.
Fondue made a comeback in the early 2000s and has been growing in popularity ever since.So make your next party a Fondue Party. So get that se out of the attic or basement and have fun . Lisa
INGREDIENTS for classic fondue:
- 1 small garlic clove, halved
- 1 cup dry white wine
- ¾ pound Gruyère cheese, grated
- ¾ pound Emmenthaler, raclette or Appenzeller cheese, grated
- 1 ½ tablespoons cornstarch
- Add spices to taste -salt & pepper & nutmeg
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
What to eat with it Toasty Bread , steamed vegetables & spicy sausage