Cheese Fondue – the National Dish of Switzerland
So… we were snowbound in New Jersey (not Switzerland) on a cold blustery winter night. But we were not lacking provisions. Susan held her fabulous annual Holiday Party the night before, and there were leftovers galore, including lots of fine cheeses and French bread…and it turned out she had a fondue set in the pantry just waiting to be broken in.
Fondue – it’s easy, social, delicious, cheesy, fun, unique, and oh so 60’s. We went online to find a fondue recipe, the one by Tyler Florence sounded good, but alas, we did not have all the ingredients. So we improvised, and it turned out great! Don’t be afraid of fondue…melt cheese in wine, eat with bread. Instant party success.
- 1 pound of mixed cheeses including Parmigiano-Reggiano
- 2 T. flour
- 1 garlic clove
- 1 c. dry white wine, we used our favorite, Grüner Veltliner
- 1 T. lemon juice
- 1 T. Rémy Martin (Cognac)
- 1 T. Grand Marnier (Orange-flavored Liqueur)
- 1 t. Dijon mustard
Grate the cheeses and toss with flour, set aside. Rub the inside of the fondue pot with the garlic clove. Then add wine and lemon juice and bring to a simmer. Gradually stir in the cheese, adding more as the cheese in the pot melts. Traditionally Kirsch, a cherry brandy, is added at this point. We used what we had on hand, Rémy Martin and Grand Marnier. We also added a teaspoon of Dijon mustard and a pinch of ground nutmeg. I think it is important to use fine cheeses and high-quality wine for a superior result.
Serve with cubes of French bread and blanched vegetables. Have your guests swirl the bread cubes in a figure-eight motion. Mixing of the cheese by the guests keeps it from separating. And if the fondue starts to clump, just whisk in a tablespoon of lemon juice to smooth it out.
We hope you had a wonderful warm cozy holiday celebration
with your family and friends and pets.
Did you get a Snuggie for Christmas?