A few months ago, I started getting together with a group of friends for meals at each other’s houses. We met once at Paz’s, where she gave us a wonderful lesson on Lebanese food. Later it was Victoria’s turn, and Indian was her theme. For our third dining adventure, we focused on fondue and I volunteered to cook the cheese fondues (we also had chocolate – it was sooooo yummy!).
I made a traditional cheese fondue and a cheddar one. We all liked the cheese fondue much better. I used a pretty standard recipe, but I did skip the kirsch – not only is it hard to find, but it made little sense to buy a whole bottle when the fondue only uses a shot.
Traditional Cheese Fondue
-1/2 lb Havarti
-1/2 lb Gruyere
-1/2 lb Emmental
-2 tbsp. cornstarch
-2 cloves garlic, cut in two
-1 glass white wine
-3 tbsp. cognac
Shred the cheeses, put in a bowl, add the cornstarch and mix together. Set aside.
Rub the garlic on the interior of the fondue pot and leave in. Add wine and heat until boiling. Add the cheese, a handful
at the time, stirring until it melts. Add the cognac.
Serve with bread, apple slices, pear slices, broccoli, cauliflower
I used this recipe for the cheddar cheese fondue.