Fondue, that wine-infused cheesy delight, is back in vogue!  Never one to throw out a good thing, it has been a treat at StoneGable for years.

Classic cheese fondue was the star of a book club menu I hosted not long ago. It's co-stars were great breads and roasted vegetables for dipping.

This recipe should come with a WARNING! It is so good you will find it hard to stop dipping in!

StoneGable Cheese Fondue
2/3 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 TBS cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 TBS  fresh squeezed lemon juice
1 TBS kirsch, or other cherry brandy 
1/2 teaspoon dijon mustard
dash of freshly ground nutmeg 
Assorted dense bread
asparagus
onions
baby carrots
zucchini
yellow squash
mushrooms
olive oil
salt and pepper


Cut great dense bread into large cubes. I used a rosemary sourdough and olive bread. Put in a decorative basket or bowl.





Heat oven to 400 degrees.

Cut veggies and toss with olive oil, salt and pepper.



Put all veggies on a large rimmed baking sheet.







Roast for 20-25 minutes, until slightly charred and tender.

Arrange on a large platter.





Put the shredded cheese in a bowl and coat with cornstarch.

Rub the ceramic fondue pot with a clove of garlic then rub  a medium size saucepan with the garlic.

Heat wine and lemon juice over a medium low heat, in the saucepan, until warm. Add the cheese and stir. Keep stirring until the cheese is melted. Make sure it does not cook too fast. The more gently the cheese melts the smoother it is.

Pour fondue into ceramic fondue pot and light a tea light under it to keep it warm.


Eat  fondue with individual fondue forks.

Just DIG IN!


I am participaitng in Foodie Friday at Designs By Gollum.

 
Top