Who isn’t a fan of fondue? On a cold winter night there are few things more comforting than melted cheese, especially when friends and family are gathered around to share in the experience.
And we’ll let you in on a little secret: Fondue is the perfect storm of minimal effort and maximum rewards. A true cornerstone of entertaining for lazy people. It’s so easy that we made three batches in an just under an hour to try out some new recipes, which you’ll find below. What are you waiting for? Get melting!
RECIPE #1 : Basic Fondue
This is the “classic” recipe most people think of when thinking of fondue. Want to add a little flair to your fondue? Substitute 1/4 lb of any cheese below with a more flavorful Alpine style cheese like Scharfe Maxx, Etivaz, or Vacherin Friborgeois.
Serves 3-4
Ingredients:
1 Cup Chardonnay
½# Gruyere, shredded
½# Emmenthaler, shredded
¼# Appenzeller, shredded
2 Tbsp Cornstarch
1 teaspoon nutmeg
1 Tbsp lemon juice
1 Tbsp Kirsch (if desired)
Pinch of salt and pepper to taste
1 clove garlic
Method:
- Take garlic glove and cut in half. Rub the garlic clove halves all over the inside of your fondue pot or thick bottomed pot on your stove.
- Add the wine and lemon juice and bring to a simmer.
- In a large bowl combine all cheeses and the cornstarch tossing the cheese several times until all cornstarch has evenly coated the cheese.
- Add cheese to the liquid in the pot over low heat.
- Stir frequently with a wooden spoon. Approximately 7-10 minutes until all cheese has been fully melted and your fondue has a smooth consistency.
- Add nutmeg. Add salt and pepper to taste.
- Serve it up! Keep over low flame to keep fondue melted.
Accompaniments of apples, ham, crusty bread, and cornichons will complete your meal.
RECIPE #2: Steve’s Fondue
A funky twist on a classic. The combination of Etivaz, nutmeg and Piri Piri makes this fondue especially rich, flavorful and nuanced in a way that will make people say, “Do I detect a hint of…?” Yes. Yes you do.
Serves 3-4
Ingredients:
1 cup Samuel Adams Boston Lager or other Lager
½# Gruyere, shredded
½# Emmenthaler, shredded
¼# Etivaz, shredded
2 Tbsp cornstarch
2 teaspoons Piri Piri
1 Tbsp lemon juice
1 garlic clove
1 teaspoon nutmeg
Salt and pepper
Method:
Follow method for basic fondue. Add Piri Piri at the end, seasoning to taste.
Serve with accompaniments of your choice. We like it with roasted Brussels sprouts and potatoes, chorizo, tasso ham, and crusty bread.
Recipe #3: Matt’s Fondue
If you’re ready to take your fondue to the next level, also known as “The Maxx,” this is the ‘due for you. Bold flavor, silky smooth texture and unmistakable nuttiness.
Serves 3-4
Ingredients:
1 cup Samuel Adams Boston Lager or other Lager
½# Scharfe Maxx, shredded
½# Gruyere, shredded
¼# Appenzeller, shredded
2 Tbsp cornstarch
1 Tbsp lemon Juice
1 garlic clove
1 teaspoon nutmeg
Salt and pepper
Method:
Follow method for Basic Fondue.
Serve with accompaniments of your choice. We like apples, saucisson sec, potatoes, roasted fennel or pearl onions, crusty bread, and cornichons.