Let’s face it… 2020 has been a year of “DON”T.” So what better way to welcome 2021 with fon-“DO!” When hosting parties large (remember those?) or small, you don’t want to spend all of your time in the kitchen. This traditional Swiss cheese fondue allows you to prep and cook ahead of time so you can serve a warm meal and chat with friends.
I used to think of fondue as a 1970s dish as full of cliche as it was with cheese or chocolate. Then, I went to Switzerland. While skiing there, I found nothing more delightful than a creamy fondue in a mountain-side chalet. It is a perfect way to invigorate tired legs from skiing, hiking, or even paragliding.
Cheese fondue is an excellent choice for post-ski (or snowshoe!) tailgating. Moreover, fondue is a great dish to share with guests. Everyone can pick their “dipper” from meat to bread to veggies and exactly how much of the fondue they want with each bite.
The heart of this recipe is Gruyere cheese. Developed in the 12th century to feed cow herders along the French-Swiss border, the is a rare type of cheese that is a hit on cheese platters but also melts extremely well. The consistent melting properties make it a basis for fondue as well as a great choice for omelets, gratins, and cheese souffles. To keep things local, I subbed Gruyere in the recipes for Callisto from Briar Rose Farm. This alternative melts equally as well and adds a complex depth of flavor.
And fondue is for more than dipping bread. The final touch to a fondue feast is a variety of things to plunge in the melted cheese. Vary your selection both in texture and in flavor. My favorites are mini potatoes, mushrooms, and the sweet and sour cornichons.
New Year’s Cheese Fondue
Equipment
- Fondue Pot
- Fondue Forks
Ingredients
- 1 clove garlic smashed
- 1 lbs Gruyere cheese grated
- 1/2 lbs Raclette cheese grated
- 1 cup dry white wine
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp paprika
- ground pepper
- baguette
- mushrooms boiled
- potatoes boiled
- salami
- cornichons
Instructions
- Rub inside of fondue pot with garlic. Discard.
- Combine cheese, wine, lemon juice, and cornstarch over medium heat. Stir until cheese begins to melt. Add paprika and pepper. Keep warm but do not over heat.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
