Foodie Friday: Fondue to Keep you Warm

With the Polar Vortex looming large over most of the United States, who couldn’t use a little winter warming action to cozy up this weekend? Enter cheese fondue: a perfect complement to a warm fireplace, made better only by the right wine and company. Here’s what you’ll need (for 4-6 servings):

  •  A bottle of dry white wine, like Chardonnay (or if you really want the full Swiss experience, Petite Arvine
  • 1 cup of Kirsch liqueur
  • ½ pound Gruyere cheese (if possible, spring for one with “AOC” on the label)
  • ½ pound Emmentaler (or Emmantal) cheese
  • 1 garlic clove, cut in half
  • 2 tablespoons cornstarch
  • Fresh nutmeg
  • Bread cubes or slices, cornichons, marinated mushrooms, pearl onions, blanched asparagus, apple slices, and anything else    you want for dipping!

Here’s how you do it:

  1. In a bowl, shred the cheeses and add the cornstarch. Toss to coat the cheeses, and set aside.
  2. Use the halved garlic clove to rub the inside of a ceramic fondue pot (any enamel pot will work if you don’t have a fondue pot).
  3. Over medium heat, add 1 cup of dry white wine and 1 cup of Kirsch liqueur
  4. Slowly add the cheeses, stirring and allowing them to melt as you go along
  5. Once the cheese is fully melted and smooth, add the nutmeg
  6. Serve immediately with your dipping elements. Enjoy!

The (drinking) Wine:

I like a clean white wine to accompany a decadent fondue with enough acidity and body to stand up against the creaminess of the cheese. Try a Petite Arvine from the Valais, or a crisp Chenin Blanc such as Ken Forrester (indulge in the FMC is it’s a special night, or stick with the Petit brand if you’re on a budget).

Stay warm and fondue on. Cheers!

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