This recipe has been in our family for years...I remember our parents making it when we were kids and not being too fond of the taste of Swiss cheese or white wine at the age of 5-12, Nat and I would always delight in dark portions of fried chicken Hungry Man TV dinners. Now that we are grown up, we enjoy this recipe all the time. We modified it a bit this time by using extra sharp cheddar in conjunction with the Swiss cheese. We used spicy chicken sausages, red mini bell peppers, broccoli, garlic mushrooms, and or course sourdough bread as dipping mechanisms, but really anything that tastes good with cheese works. We also served this with side salads to balance out the richness of the rest of the meal.Ingredients:
1 pound Swiss cheese grated- use the store brand kind- it melts the best and doesn't separate
1/4 pound Extra Sharp Wisconsin Cheddar grated (we used Trader Joes brand)
1 split garlic clove
1 c drinkable white wine- we used Meridian Chardonnay
2 t cornstarch
1 t dry mustard
dash nutmeg
1 t Worcestershire sauce
salt and pepper to taste
Directions:
Grate cheese and mix with dry ingredients in a bowl. Rub the garlic clove on the inside of the fondue pot. Heat the wine in fondue pot over the stove. Slowly add the cheese, stirring constantly until desired texture is achieved- you want it to coat the spoon. Add Worcestershire sauce just before serving. Transfer to fondue burner and enjoy!
You can thank Nat for the photoshopped version of my blurry picture. haha.
ReplyDeleteI was just made aware of this blog via Nar's tumblr blog. Hurray!
ReplyDeleteAnd in response to the actual POST: I think Alton Brown made fondue on Good Eats once and used apple cider to give it some body. This Chardonnay idea is much sexier.
I love cheese fondue! Of course we do it quite differently in Germany! Maybe, I'll invite you over for the German version some day. That's if I can get my hands on a good Gryerzer and Emmenthaler over here in Cal... not likely. And of course we need the right pickles... Silberzwiebeln and such... Not to forget that my favorite wine is a good 'Gewuerztraminer' not the kind commonly found in stores here. A Chablis is also nice. But again, hard to find a good one here (in my exile).
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