Classic Fondue recipe
Diana Koenigsberg
AuthorAnnie Campbell
Fondue instantly makes any meal a party. Designer Heather Taylor and caterer Annie Campbell have made it a tradition to share fondue with their husbands at their annual couples’ Valentine’s Day dinner, but redeployed it for the holidays. Serving it with abundant vegetables makes it a lighter affair.

How to Make It

1

In a small bowl, toss the cheeses with cornstarch and set aside.

2

Rub the inside of a ceramic fondue pot with the garlic clove, then discard. Store the fondue pot in a 250°F oven until ready to use.

3

Bring the wine and lemon juice to a gentle simmer in a medium saucepan over medium heat. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in the kirsch, dry mustard, and nutmeg.

4

Using oven mitts, carefully remove the fondue pot from the oven and pour in the warm fondue.

5

Arrange the dippers around the fondue pot, spear with fondue forks, dip, and enjoy!

Ingredients

For the Fondue:
 ½ lb Swiss cheese, shredded
 ½ lb Gruyère, shredded
 2 tbsp cornstarch
 1 clove garlic, peeled and crushed
 1 cup dry white wine
 1 tbsp lemon juice
 1 tbsp kirsch
 ½ tsp dry mustard, such as Coleman’s
 1 pinch freshly grated nutmeg
For Dipping:
 1 lb broccolini, blanched
 1 bunch carrots, blanched
 ½ basket of cherry tomatoes
 1 head cauliflower, cut into long florets with stems, lightly blanched
 1 small boule sourdough, cut into 1-inch cubes (about 4 cups)
 1 small loaf dark rye or pumpernickel, cut into 1-inch cubes (about 4 cups)

Directions

1

In a small bowl, toss the cheeses with cornstarch and set aside.

2

Rub the inside of a ceramic fondue pot with the garlic clove, then discard. Store the fondue pot in a 250°F oven until ready to use.

3

Bring the wine and lemon juice to a gentle simmer in a medium saucepan over medium heat. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in the kirsch, dry mustard, and nutmeg.

4

Using oven mitts, carefully remove the fondue pot from the oven and pour in the warm fondue.

5

Arrange the dippers around the fondue pot, spear with fondue forks, dip, and enjoy!

Classic Fondue

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