As temperatures drop (and drop and drop), we like to eschew the polar vortex and curl up ’round a nice fondue pot full of our favorite ooey-gooey melted cheeses, dunking everything in sight (things like hot chorizo, fingerling potatoes, and hunks of baguette) into silken strings of dairy goodness, finishing off each bite with a bright, briny cornichon. Get the recipes below—from classic to daring– bubblin’ in your melting pot.
Murray’s Classic Fondue
Ingredients:
1 teaspoon salt
1 garlic clove
150 g (approx. 3/4cup) white wine
4 oz (approx. 1 cup) Gruyère, grated
4 oz (approx. 1 cup) Comté, grated
3 oz Emmental, grated
1 tablespoon + 1 tsp cornstarch
1 teaspoon lemon juice
Directions: 1.Sprinkle one teaspoon of salt in the bottom of a small saucepan. 2.Cut garlic clove in half and rub the inside of the pan, starting at the salt. 3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed. 4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth. 5.Add lemon juice and whisk until incorporated.[one_half last=”no”]
Murray’s Funky ‘Due
Ingredients:
8oz Ardrahan, cubed
8oz Murray’s English Cheddar, grated
12oz Your favorite IPA beer (We recommend the Peekskill IPA)
1/4 teaspoon dry mustard
1 pinch cayenne
1 dash Frank’s Hot Sauce (or other vinegary hot sauce)
1 teaspoon freshly minced garlic
1 tablespoon cornstarch
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Murray’s Fancy ‘Due
Ingredients:
8 oz. (approx. 2 cups) Comté, grated
8 oz. (approx. 2 cups) Fontina, grated
1 Tbsp + 1 tsp cornstarch
1 clove garlic
1 cup Champagne or other favorite sparkling white wine
1.Sprinkle one teaspoon of salt in the bottom of a small saucepan. 2.Cut garlic clove in half and rub the inside of the pan, starting at the salt. 3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed. 4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth.
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Directions: 1.Remove the rind from the Ardrahan and cube. 2.Grate the Murray’s English Cheddar and toss both with the cornstarch. 3.In a saucepan, heat the beer, garlic, hot sauce and cayenne pepper to a simmer. 4.Gradually add the cheese a half a cup at a time, whisking constantly until combined and emulsified. 5.Season to taste with salt and pepper.
Check out our fave cheeses and accompaniments you just can’t fondue without this season. Happy melting!
