We better celebrate.
There’s nothing quite like a big pot of gooey, warm, melty cheese. It’s not the healthiest thing you can eat, but one must indulge once in a while. Cheese just so happens to be my absolute favorite thing to eat ever. Too bad I can’t figure out how to grow it in the garden.
Enjoy.
Ingredients:
- 1 clove garlic, peeled and cut in half lengthwise
- 1-1 ½ cups dry white wine
- 2 tablespoons Kirsch*
- 1 pound Gruyere, Emmenthaler, or Jarlsberg cheese, grated (or a combo of two or all three)
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated nutmeg
- Salt & pepper
* Also called Kirschwasser, a liquor made from a particular kind of German sour cherry. Available in most liquor stores–a pint will last many many fondue nights.
Directions:
- Warm your fondue pot to low heat. You could also use a heavy ceramic bowl warmed in the oven, or place the pan over a warmed hot plate after cooking.
- Rub the inside of a medium stainless sauce pan with the garlic. (Most recipes tell you to throw the garlic away after this step, but I say throw it in the pot! Just don’t eat it later.)
- Toss the cheese with the cornstarch and nutmeg in a bowl until cheese is thoroughly coated.
- Place the pan over medium heat on the stove, and add the wine and the Kirsch. Bring to a slow boil.
- Reduce heat to medium-low, add the cheese to the wine, and stir constantly with a wooden spoon until cheese is melted. If it’s too thick, add more wine until it’s the desired consistency. If you have wine left over, don’t let it go to waste… 😉
- Season with salt and pepper to taste.
- Carefully pour into your fondue pot on low heat—keep an eye on it and stir occasionally so it does not scorch on the bottom.
Serve with bite sized pieces of:
French Bread
Rye or Pumpernickel Bread
Broccoli
Cauliflower
Apples
Pears
Grapes
Dates
Pretzel Sticks
Bread Sticks
Ham
Salami
Raising the Root 