A couple of weeks ago, we decided to host an impromptu dinner party. This was something we used to do on a regular basis for years….before we had children. I want to bring this tradition back! We even served dinner in the dining room – table cloth and all!
For an appetizer I made a traditional Swiss fondue. This is quite possibly one of my favorite dishes of all time. We received a fondue pot as a wedding present 17+ years ago and still (no shocker to most readers) have it. It is not electric; it requires a heat source (such as Sterno) underneath it. However, many years ago we celebrated New Year’s Eve at a friend’s lake house and decided to have an entire fondue dinner so purchased an electric pot to ensure the broth was hot enough to cook the meat. I continue to use the electric pot – it is much easier to manage the temperature. But will always have the wedding present fondue pot as a backup.
The Hubby and I love The Melting Pot as well – I seriously cannot get enough Swiss fondue! It’s an easy and fun appetizer to serve – and I have never had someone not like it! We typically serve with celery, carrots, apples, and bread. Rye or pumpernickel bread is especially good with this cheese!
Classic Swiss Fondue
Recipe courtesy of The Book of Fondues
1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice
2 cups (8 oz.) shredded Gruyere cheese
2 cups (8 oz.) shredded Emmentaler cheese
2 teaspoons cornstarch
2 tablespoons kirsch (this is a clear brandy made from distilled cherries)
Dash white pepper
Pinch grated nutmeg
For serving: bread, apples, carrots, celery, etc. cut into bit sized pieces
Rub inside of a fondue pot with cut garlic clove.
Pour in wine and lemon juice; cook over medium heat until bubbly. Turn heat to low and gradually stir in cheeses with a wooden spoon.
In a small bowl, blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring 2 to 3 minutes or until mixture is thick and smooth. Do not allow fondue to boil. Season with white pepper and nutmeg. Service with bread, carrots, celery, and apples.