What could warm you and your family up after a chilly winter's day than hot melted cheese on, well, everything!!
For our Post Holiday Boost Dinner, we're serving Cheese Fondue!
There's a reason why the Swiss invented cheese fondue as their Aprés Ski go-to... delicious, easy, and comfort food at it's finest!
Below you’ll find our favourite classic cheese fondue recipe!
✨Recipe✨
Ingredients:
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
2 tablespoon all-purpose flour
1 dash kirsch, a swiss liquor
2 Cups Emmental cheese - grated
2 Cups Gruyère cheese - grated
Optional: freshly ground black pepper to taste, pinch of nutmeg
How-To:
Rub inside of a 3-4 litre heavy pot with cut sides of garlic, then discard garlic.
Add the white wine to pot. Bring to a simmer over medium heat.
Meanwhile, mix flour and kirsch together in a separate small bowl or cup.
Begin adding cheese to pot gradually and cook, stirring constantly in a zigzag pattern (not a circular motion) until cheese is smooth and creamy. Important: Do not let the cheese boil!
Stir flour and kirsch mixture again and pour into fondue - stirring as you do so.
Bring fondue to a simmer and let cook, stirring constantly, until thickened, typically 5 to 8 minutes.
Transfer to your favourite fondue pot, set over a flame stirring occasionally.
Lastly, of course, you need the dip-ables!
The possibilities are truly endless, anything from brussels sprouts to shrimp, or broccoli and sliced pear! As we're using this more as a snaking/appetizer station, we've kept it simple & classic! On our board you'll find boiled mini rainbow potatoes, cured meat, thinly sliced green apple, and cubed baguette of course!
Let us know what your favourite thing to dip into cheese fondue is in the comments below!
