My wife and I have been hankering to make a Fondue, and we had some pieces of three different cheeses that should all melt well.... so I found a recipe on the Internet that was easy and had wonderful ratings and comments.... Today we gave it a test drive, using some Emmental, Fontina, and smoked Edam, a total of 1/2 pound, and made a half recipe.... We used our own Apple wine for the base.... Here is the recipe....
Hillbilly Cheese Fondue
For 2 For 4
1 clove 2 cloves Garlic (cut in half)
½ cup 1 cup Dry white wine
¼ pound ½ pound Grated Swiss cheese
¼ pound ½ pound Grated Gruyere cheese
1 tablespoon 2 tablespoons Cornstarch
Pinch Bigger pinch Nutmeg (optional)
4-5 slices 8-10 slices French bread cut into pieces
Use a double boiler (one pot sitting inside another pot that has hot water in it) for this recipe.
Rub the inside of the top pot with garlic. Discard the garlic clove(s).
Toss cornstarch in the grated cheese. (Note: You can use any cheese that melts well.)
Simmer the wine in the top pot of your double boiler. Heat should be at medium or less.
Add Swiss cheese and Gruyere cheese a bit at a time making sure the cheese is melted before adding more. Stir constantly.
Add a pinch of nutmeg, if using. Stir.
To keep your fondue melted, do it the hillbilly way. Put the pot of fondue on a hot plate set on low. If your hot plate has an area marked by a circle that is a bit hotter, you can put the pot there.
Put a piece of cut French bread on a fork and dip in. YUM!
Cheeses We Tried:
Fontina
Emmental
Smoked Edam
We didn't have a Fondue pot, so we just put the pot we made the Fondue in on a (1980's vintage) hotplate on the table....
The mixture of cheeses we had produced a very flavourful mix, and paired perfectly with the Apple wine we used as the base.... I think any cheese that melts easily should work just fine....
Bob
