Prep 15 mins
Cook 15 mins
Add some retro appeal to an entertaining dinner with a fondue party. It's easy on the cook, fun and delicious. Recipe from longos.com and posted for ZWT 7
- 1 garlic clove
- 1 1⁄2 cups dry white wine
- 1 tablespoon lemon juice
- 1⁄3 lb swiss emmenthaler cheese
- 1⁄3 lb swiss gruyere
- 1⁄3 lb swiss cheese, appenzeller
- 1 tablespoon flour
- ground pepper
- 2 loaves crusty Italian bread or 2 loaves French bread
- Grate or shred cheeses and mix with flour.
- Cut bread into 1" cubes (Each cube should have crust on side).
- Cut the garlic clove and rub the inside of the pot.
- Place pot on stove and pour wine inches.
- Heat wine over medium heat until it is hot but not boiling.
- Add lemon juice and cheese mixture, stirring constantly with wooden spoon until the mixture has the appearance of a light creamy sauce.
- Add pepper and nutmeg to taste.
- Bring the sauce to a boil, then remove pot and place on a lighted burner on top of table.
This was a fun dish to make! I used my new fondue pot, rather than making on the stove, but the method was virtually identical. I loved the flavors of the authentic Swiss cheeses, they have so much more character and depth of flavor than the generic swiss cheese at the grocery store. I had a bit of an issue with the fondue thickening enough to really coat the dippers, it really didn't fully come together until after we'd eaten quite a bit of it. To solve that, I would use a little less wine next time; between 1 and 1 1/4 cups. This is definitely something I would make again- I'd better, since I bought a pot for it! To dip, I served raw cauliflower florets, Granny Smith apple chunks (tossed with lemon juice to keep from browning), rye bread cubes, and boiled tiny red potatoes. Two other options I thought of while eating were artichoke hearts and asparagus spears. Made for ZWT7- Emerald City Shakers
Wonderful! I was really unsure if my boys would like the swiss flavor, but they ate it up! Served it with cubed bread, and slightly steamed broccoli and cauliflower.