Fondue

I’ve been trying to use up some white wine (originally found on the sidewalk when walking back from the train station). Thanks to Reddit, I made a couple of really good and quite novel (for us) dishes in the last few days. The first was Swiss fondue, recipe courtesy of half-Swiss friend S! Thanks~

Fondue

  • 40% by weight Gruyère
  • 40% by weight Emmental (can substitute with Jarlsberg or similar American “Swiss” cheese)
  • 20% by weight Appenzeller (can substitute with havarti)
  • 50% of the total weight of the cheese of dry white wine (e.g. Sauvignon blanc) (1 cup ≈ 0.5 lb)
  • 1 clove garlic
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • Pepper
  • Nutmeg
  • 1/4 cup kirsch or water
  1. Rub pot with cut side of garlic clove.
  2. Add grated cheese and wine to pot on low heat.
  3. When melted and bubbling, add cornstarch dissolved in kirsch, lemon juice, and spices to taste.
  4. Simmer for 2 minutes to thicken.

Exact measurements for garlic, cornstarch, and lemon juice are meant to serve 4 people. Adjust to taste/number of people/amount of cheese. The experts tell me Trader Joe’s has most of the requisite cheeses for cheap.

I can’t say the presentation is great, but it was good! We ate the fondue with homemade ciabatta (in background) and kimchi.

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