Classic Fondue
Diana Koenigsberg
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)
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