Cheese Fondue at Home

0
Our most recent issue features a story titled Après Appetite, which shares some of the best apres ski dishes and which drinks to pair them. The story includes dishes from various restaurants, including The Mangy Moose, The Village Cafe, Nick Wilson’s, and many more.
Aprèsing at the village is fun, but when trying to save money, aprèsing in the comfort of your home can be just as fun. When hosting a party at home, quick and easy snacks are a key component. This recipe is great to make when having friends over after a long day on the mountain.
 
Fondue at Home

Ingredients

  • 1 cup white wine (dry white works best)
  • nutmeg, freshly grated
  • 1 clove garlic, chopped
  • ½ pound Emmental cheese, shredded
  • ½ pound Gruyere Cheese, shredded
  • 2 tablespoons Kirsch
  • 1 tablespoon cornstarch*
  • Salt to taste
  • Bread, apples, and veggies to dip
  • *If the consistency is to thick add a little water, if the consistency is to thin add a little more cornstarch slurry

Instructions

  • Add wine, chopped garlic, and freshly grated nutmeg into a heavy bottomed sauce pot on medium heat. Heat until warm, but not boiling, and add shredded cheese. Gradually increase heat and stir with a wooden spoon until cheese incorporates with wine. Make a slurry with the corn starch and Kirsch and add to cheese mixture. Add salt to taste. Increase temperature until the mixture bubbles and continue to stir for 5 second then reduce heat. Pour into ceramic bowl with a heat source underneath and dip away!
  • Fondue is best enjoyed over a chaffing dish with skewers for dipping
http://dishingjh.com/cheese-fondue-at-home/
Share.

About Author

Born and raised in south Georgia, Casey moved to Colorado after graduating college and has now settled in Jackson, where she loves to snowboard, hike and water-ski. She’s a true southern food junkie, but loves every type of food (there’s nothing she won’t eat) and will try anything once. A lifelong love of food combined with a Journalism degree made her realize she could combine her two passions which led her to the position of Editorial Assistant. She loves hot sauce and anything pickled, and you’ll always find her on the hunt for the perfect Bloody Mary.

Comments are closed.