Cheese Fondue
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
6
Legend has it that fondue was created centuries ago in Switzerland by an inventive alpine herdsman. Bored with his nightly dinner, he heated wine and cheese together in a pot, then scooped out the delicious mixture with chunks of crusty bread. Taking its name from fondre, French for "to melt," fondue has become favorite fireside fare in ski lodges and chalets. A natural for casual winter entertaining, this convivial style of tabletop cooking is best enjoyed with fine wines and good conversation.
Ingredients:
- 1-lb. loaf French bread, cut into cubes
- 1 garlic clove, halved
- 2 Tbs. unsalted butter
- 2 Tbs. all-purpose flour
- 1/2 tsp. dry mustard
- 1 1/2 cups dry white wine
- 10 oz. Emmentaler cheese, grated
- 10 oz. Gruyère cheese, grated
- 1 Tbs. kirsch
- Pinch of freshly grated nutmeg
- Pinch of freshly ground pepper
- Pinch of paprika
- Salt, to taste
Directions:
Preheat an oven to 350°F.
Arrange the bread cubes in a single layer on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Set aside.
Rub the inside of a heavy 2-quart saucepan with the cut sides of the garlic halves; discard the garlic. Set the pan over medium-low heat and melt the butter. Add the flour and dry mustard and whisk until blended. Whisk in the wine and bring to a simmer. Reduce the heat to low and add the cheeses in small handfuls, stirring until creamy and smooth, about 4 minutes. Stir in the kirsch, nutmeg, pepper, paprika and salt.
Assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Serve with the toasted bread cubes and individually marked fondue forks for dipping. Serves 4 to 6.
Williams-Sonoma Kitchen
Arrange the bread cubes in a single layer on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Set aside.
Rub the inside of a heavy 2-quart saucepan with the cut sides of the garlic halves; discard the garlic. Set the pan over medium-low heat and melt the butter. Add the flour and dry mustard and whisk until blended. Whisk in the wine and bring to a simmer. Reduce the heat to low and add the cheeses in small handfuls, stirring until creamy and smooth, about 4 minutes. Stir in the kirsch, nutmeg, pepper, paprika and salt.
Assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Serve with the toasted bread cubes and individually marked fondue forks for dipping. Serves 4 to 6.
Williams-Sonoma Kitchen
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