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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.
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
