Great wintertime supper, this. The cheese fondue recipe is adapted from the Betty Crocker International Cookbook ca. 1980, a gift from my saintly grandmother when I was but a small child and the thing is so well-used at this point that very few of the pages are still in the binding.
Fondue Supper
2 cups shredded Swiss (8 oz)
2 cups shredded Gruyere (8 oz)
1 tablespoon cornstarch
1/2 teaspoon minced garlic
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons dry sherry
1/2 teaspoon salt
A few turns black pepper
Toss the shredded cheeses with the cornstarch until coated. Heat garlic and wine in a fondue pot on the stovetop over low heat, just until bubbles rise to the surface. Do not boil. Stir in lemon juice.
Gradually add cheeses, a handful at a time, stirring constantly over low heat until cheeses are melted and blended. Stir in sherry, salt and pepper. Remove fondue pot to holder and keep the cheese warm over a low flame. (Stir in additional heated wine if fondue becomes too thick.)
Dippers:
Bratwurst
French bread, cut in 1" cubes
Roasted red potatoes
Additional accompaniments (I love how the bite of vinegary things cuts the richness of the cheese...):
Gherkins
Pickled onions
Salad of mixed greens with roasted beets, red onion, walnuts, goat cheese and red wine vinaigrette
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