What’s more romantic and intimate than sharing a pot of classic Swiss Cheese Fondue with your loved one?
You’re probably thinking I’m cuckoo. While everybody is sharing St Patrick’s Day and Easter recipes, here am I talking about love.
I was supposed to share this recipe before Valentine’s Day. But the reality is that life threw me a curveball and not only I wasn’t able to catch it, but it hit me on the head and left me with a concussion for 2 weeks. That, of course, is a metaphor. No need to send the ambulance just yet!
- 1 cup dry white wine, plus more if needed
- 14 ounces Gruyère cheese, grated
- 7 ounces Vacherin Mont d'Or cheese (substitute: Brie), with rind removed
- 7 ounces Emmentaler cheese, grated
- 1½ tablespoon cornstarch
- 3 tablespoons Kirsch
- Freshly ground pepper and nutmeg to taste
- 1 clove of garlic, halved crosswise
- To serve: French or Italian bread crumbs, veggies (blanched broccoli, blanched cauliflower, tomatoes, carrots, mushrooms), fruits (grapes, apples, pears), salami, sausage, etc
- Combine the grated cheese and the Mont d'Or (or Brie) in a bowl. Reserve.
- Rub the inside of a medium sized heavy pot with one of the garlic halves. Add the white wine and bring it to a simmer, over medium heat.
- Gradually add the cheese, stirring constantly until it melts, adding more wine if necessary.
- In a small bowl or cup, combine the cornstarch and the Kirsch, stirring until the cornstarch is dissolved. Add this mixture to the fondue, along with freshly ground pepper and nutmeg. Bring the fondue to a simmer, cooking (stirring constantly) until thickened, about 5 minutes.
- Rub a fondue pot set with the second garlic half. Transfer the fondue to the fondue pot and serve over a flame with the desired accompaniments.
2) Use good quality cheese, as the cheese is the star of this dish. Do not buy the pre shredded stuff!
For easier grating, just pop the cheese in the freezer for 20 minutes! It works like a charm.
3) For a non-alcoholic version - even though the alcohol cooks off to almost nothing when simmering on the stove - just substitute the wine and brandy for flavored stock with a touch of lemon juice or vinegar to prevent the cheese from curdling.