Cheese, glorious cheese.
The Christmas tradition of cheese and chocolate fondue continued this year with a very generous gift from Sophie and the in-laws. Le Creuset fondue pot I love you!
For the cheese fondue I used Mark Bittman's recipe (halved).
1/2 lb. grated Emmenthaler cheese
1/2 lb. grated Gruyere cheese
1 cup white wine
1 TBS cornstarch mixed with 1 TBS cold water
1 clove garlic, smashed
In a pot (or your fondue pot if it is OK on the stovetop) heat the white wine and garlic over medium heat. Gradually stir in the grated cheeses. It always looks like a hot mess but keep stirring and don't over heat. When the cheese is all melted whisk in the cornstarch/water slurry gradually. Heat for another minute or two.
We served with steamed broccoli, apple slices and bread. This is enough to serve 3 people as a main course who are: 1. still stuffed from Christmas brunch and 2. saving room for chocolate fondue. We made white chocolate fondue this year, but personally I found it a little too sweet. I will go back to dark chocolate next time. For the fondue heat ~1/2 cup heavy cream to just under boiling. You can add a tablespoon of your favorite liqueur to jazz it up if you like (Grand Marnier). Remove pot from heat and stir in about 6-8 oz of chopped chocolate. Continue stirring til smooth. Make sure the flame under your fondue pot is pretty low for the chocolate fondue or you could scorch your creation. You might not even need to keep it on a flame because chocolate fondue rarely lasts long enough to cool. We dipped strawberries, marshmallows and bread. This amount serves 3-4 people for dessert.
Looking forward to more fondue in my future. I also received a crepe pan and portable induction burner from Ian. Stay tuned for crepes!