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~
- 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
- 1/4 cup kirsch or water
- Rub pot with cut side of garlic clove.
- Add grated cheese and wine to pot on low heat.
- When melted and bubbling, add cornstarch dissolved in kirsch, lemon juice, and spices to taste.
- 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.