Is it so wrong that on Thursday morning I’m planning what I want to eat on Sunday night, when it’s supposed to be cold and snowing? If so, too bad. I’ve decided I want to be cozy and make Murray’s Cheese Fondue.
RECIPE #1 : Basic Fondue
This is the “classic” recipe most people think of when thinking of fondue. Want to add a little flair to your fondue? Substitute 1/4 lb of any cheese below with a more flavorful Alpine style cheese like Scharfe Maxx, Etivaz, or Vacherin Friborgeois.
1 Cup Chardonnay
½# Gruyere, shredded
½# Emmenthaler, shredded
¼# Appenzeller, shredded
2 Tbsp Cornstarch
1 teaspoon nutmeg
1 Tbsp lemon juice
1 Tbsp Kirsch (if desired)
Pinch of salt and pepper to taste
1 clove garlic
1. Take garlic glove and cut in half. Rub the garlic clove halves all over the inside of your fondue pot or thick bottomed pot on your stove.
2.Add the wine and lemon juice and bring to a simmer.
3.In a large bowl combine all cheeses and the cornstarch tossing the cheese several times until all cornstarch has evenly coated the cheese.
4.Add cheese to the liquid in the pot over low heat.
5.Stir frequently with a wooden spoon. Approximately 7-10 minutes until all cheese has been fully melted and your fondue has a smooth consistency.
6.Add nutmeg. Add salt and pepper to taste.
7.Serve it up! Keep over low flame to keep fondue melted.
Accompaniments of apples, ham, crusty bread, and cornichons will complete your meal.