We decided to do fondue for New Year's this year and it was a hit! We did all three courses, so I will start with the cheese course in this blog. Clearly the most important course! I started by boiling off a cup of dry white wine. I used Pinot Grigio because that is what I had, but I believe that Sauvignon Blanc would be most traditional. Next mix your cheese (12-16oz) with 2 Tbs of cornstarch in a Baggie and toss to coat thoroughly. For the cheese I bought A 12 oz bag of pre-mixed fondue cheese blend but in order to make it a little less strong I added in a few oz of shredded Gouda. I was very happy with the mix and will use it again. Once the wine has boiled a bit to take off some or all of the alcohol, start adding the cheese a small handful at a time. As you add the cheese ensure that the temp stays hot in between adding handfuls of cheese in. if it gets too rubbery or thick keep a little chicken broth on hand to add in. It also adds in a nice mellow flavor. Once you have it melted and easy to dip in, transfer to your fondue pot or small crockpot. I had mine on high at first and over time lowered it to low as we kept eating the the level of cheese went down.
Serve with cubed French bread, light steamed broccoli, red grapes, cubed apples (Granny Smith would be best), cherry tomatoes and small dill pickles, which are a nice accompaniment between bites of cheese to cut through all the richness of the cheese. Enjoy and have fun with it! If you wanted to skip the broth/meet course some roasted chicken or cubes of grilled steak would be great with the cheese too! As would tiny boiled potatoes!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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