Friday, October 28, 2011

Day 27

Tonight's dinner was superb. I mean really, melted cheese? On bread? and Sausage?  If you've ever thought fondue was too fancy or hard to make, let me allay your fears.  It is easy.  And it is delicious (even if it is fancy...)!  This would be a great appetizer, but we always make it into a meal.
you can find the original recipe here
Swiss Fondue
1/2 pound Gruyere cheese, grated
1/2 pound Emmental cheese, grated
2 teaspoons cornstarch
2/3 cup dry white wine (Chardonnay works well)
1 garlic clove, cut in half
4 tablespoon Kirsch (cherry brandy)*
A pinch of freshly grated nutmeg
Ground pepper

Toss the grated cheeses together with the cornstarch.
Rub the inside of a heavy saucepan with the cut garlic clove.
Add wine and 2 tablespoons Kirsch (* I never add Krisch, only because I never have it.  I just add more wine to the mix) and bring to a boil.
Reduce the heat to medium-low and add the cheese mixture by handful, stirring, until mixture is hot and smooth.
Add remaining 2 tablespoons Kirsch (or wine) if mixture is too thick.
Season with nutmeg and pepper, to taste.
Transfer to a fondue pot and serve immediately with dippers of choice.

We love these dippers:  rye bread, sourdough bread, tart green apples, roasted potatoes, roasted broccoli, sausage.


  1. It's been a long time since we made fondue. You've made me jealous!

    We just use regular Swiss cheese, and then we generally only use French bread and Granny Smith apples for dipping. I like the idea of the roasted potatoes, though.