Tuesday, January 4, 2011

Cheese Fondue

Isn’t it remarkable after all these years I can go to a party and still find people making fondue? It just never goes out of style because the pairing of bread and cheese is one of the oldest and best art forms… when done right.

Here is the recipe my friend Nancy used from The Food Network’s Tyler Florence. You can change up the cheese if you want some variety but I loved this combination.

One person thought the recipe was a little bland – that just goes to show you that everyone’s taste buds are different so if you need to spice it up a bit, innovate. After all, there are no simpler basics than cheese and bread!

Bon Appetit!

1/2 pound imported Swiss cheese, shredded

1/2 pound Gruyere cheese, shredded

2 tablespoons cornstarch

1 garlic clove, peeled

1 cup dry white wine

1 tablespoon lemon juice

1 tablespoon cherry brandy, such as kirsch

1/2 teaspoon dry mustard

Pinch nutmeg

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer.

Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Use dippers including chunks of crusty French bread.