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Because the colder seasons begins to creep in we are inclined to steer in direction of meals which might be extra comforting to the soul, in addition to our bellies. And fondue performs to that tune completely.
A Swiss dish by origin, fondue is greater than only a sizzling pot of melted cheese and wine. It’s a scrumptious expertise to be shared and loved with others and this recipe is ideal for a quiet date evening at residence or a enjoyable gathering with family and friends. And in case you don’t have a tribe to collect across the fondue pot, however are craving a sizzling bowl of cheese, I get you. Make it anyway.
For this recipe, we add minced garlic and marinate it within the wine earlier than cooking for a developed garlic taste. In case you choose your fondue with out an excessive amount of garlic, merely slice a clove of garlic and rub the within of the fondue pot with the lower aspect down earlier than including the new cheese. Toss it away and proceed with the recipe as written. This offers you the essence of garlic with out the full-blown “these things might repel vampires” vibe. After all, in case you don’t like garlic in any respect then omit it altogether.
The perfect half about fondue is all of the little yummy morsels served alongside for dipping within the cheese. Serve rather a lot or a little bit. You’re solely restricted by your creativeness.
What To Serve With Triple Cheese Fondu Sauce
- Cubes of bread (French, sourdough, pumpernickel, and many others)
- Crackers, pretzels or chips
- Slices of apples and/or pears
- Grapes
- Uncooked or evenly steamed greens like broccoli or cauliflower
- Cherry tomatoes
- Small cooked child potatoes
- Slices of sausage, steak or shrimp
It’s finest to serve fondue in a correct fondue pot that may hold the cheese evenly warmed. It simply makes for a a lot better fondue expertise. And if you have already got a fondue pot ensure it’s suited particularly for cheese fashion fondue.
We love this fondue pot by Nostalgia Electrics for beneath $35!
Get the recipe!
Triple Cheese Fondue
When it is cool and crisp outdoors there’s nothing extra satisfying than fondue. On this recipe, we use three sorts of cheese for a mix that is utterly divine.
Elements
FOR THE FONDUE
- 1 cup dry white wine, (We like Sauvingnon Blanc or Chenin Blanc)
- 1 clove garlic, minced (optionally available – see notes)
- 1 cup Gruyère cheese (8 ounces), shredded
- 3/4 cup Emmental cheese (6 ounces), shredded
- 3/4 cup White Cheddar, (6 ounces), shredded
- 1 tablespoon cornstarch or arrowroot powder
- 1/8 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon Kirsch, dry sherry or brandy (optionally available)
SPECIAL TOOLS NEEDED
- 1 fondue pot
- fondue forks or wood skewers for dipping
DIRECTIONS
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In a bowl mix the cheeses, cornstarch and cayenne pepper. Toss to coat evenly and put aside.
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Over medium warmth deliver wine to boil in a heavy-bottomed pan with the garlic (if utilizing) after which flip warmth right down to low for a delicate simmer. Simmer for about 5 minutes.
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Start including the cheese combination In 1/2 cup batches, frequently whisking till clean earlier than including extra cheese.
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As soon as all of the cheese is added stir within the Kirsch and let the cheese cook dinner on low, effervescent for about 5-7 extra minutes or till the fondue has reached the appropriate consistency. It ought to be creamy and clean. Do not overcook or it can turn into stringy.
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Switch to a fondue pot set on low warmth. Serve with cubes of French, sourdough or pumpernickel bread, apple and/or pear slices, crudites of broccoli and cauliflower, slices of cooked sausages or small cooked fingerling potatoes.
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