Fondues were all the rage many years ago and are returning to favour as we speak. If you have never had one now is the time to start. We used to serve them so often that a friend of mine—no longer with us –said when he came for a roast chicken dinner in the 70s “What’s wrong—fondue broken>?” Any how we decided to revive the thing and to make one. It was wonderful, easy to do, very comforting and cosy with friends. We made the cheese one for starters but there are others like the broth version which cooks the morsels you put in and the oil one which does likewise but only better. And then there is the chocolate version with cake and strawberries—sublime. We even found one which they call Pizza fondue which uses all the pizza ingredients without the pizza?!! How’s that for cheeky. Try this –you will love it.
- 150gfirm alpine-style cheesesuch as Swiss raclette or gruyere
- 150g Emmentaler
- 1cupdry white winesuch as Sauvignon Blanc
- 1tablespoonfresh lemon juice
- 1teaspoonDijon mustard
- Boiled baby new potatoes in their skinsquartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms wiped clean and stems removed
- Cherry tomatoes
- Sliced firm apples such as Granny Smith
- Smoked chicken breast – cubed
- Cubed French, sourdough, and/or pumpernickel bread
- Can also be served with:Cooked sliced hot sausage
- Grate all the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!