Fondue
Serves 2 (but can be scaled up if you maintain the same ratio of ingredients)
Notes
There are many different types of fondue out there, depending on the country and even the region within that country. Here we kept it very simple but feel free to play around with different cheeses, ratios, etc. We always recommend purchasing enough cheese for 1/2lb per person when making fondue. You can use a proper fondue pot or just a pot on your stove for this.
Ingredients
½ - ⅔ cups dry white wine (per 1 pound of shredded cheese)
1 large garlic clove
Approximately 1lb of cheese, shredded
Freshly ground white pepper and nutmeg to taste
2 tsp flour
6 tbsp Slivovitz (plum brandy), Kirsch (cherry brandy), or eau-de-vie of your choice
Accompaniments: crusty bread, cooked sausages or charcuterie, boiled potatoes, vegetables, cornichons, etc.
Instructions
- Heat ½ cup wine and garlic in a heavy saucepan over medium heat.
- When the wine is hot, remove the garlic. Add the shredded cheese, white pepper and nutmeg.
- Stir over medium heat until the cheese melts. Optional: add remaining wine to produce a silkier consistency.
- In a separate pot make a slurry with the flour and brandy (or a bit of white wine) while gently heating it.
- Add the slurry to the cheese mixture. Boil gently, stirring for a few minutes.
- Transfer saucepan to a candle warmed or electric fondue pot, or, turn the stove down to low.
- Serve with crusty bread, boiled potatoes, etc.