This whole adventure started with a chance meeting of a super cute little fondue pot and my wallet.
It wasn't supposed to happen, definitely wasn't why I went into the store, but this mini fondue pot left with me and a few other bags!
It was simply too cute to ignore! So now that I had the fondue pot, I had to fill it with something! That's when my hunt for the perfect fondue recipe began and, let me just say, what a wonderful journey that has been.
If you've never had fondue before (no need to be ashamed), be prepared for something awesome! It's such a wonderful experience getting to dip all these pieces of yummy food into a pot of melty golden deliciousness. I love watching the cheese cascade from the food as I pull it from the pot. What a magical moment.
This recipe has been tested a few times with different cheeses, so you can add and swap cheeses that you like better! Take this recipe as your sort of "guidelines" and get crazy with the cheese combinations. I added about 8 ounces of Dubliner cheese which added a lovely little kick. You can really add whatever cheese you like best, however, I would try to make sure most of the cheese is a good melting cheese!
And if you're in the market for another fondue recipe, don't worry, I'm working on one of those, too!
8 ounces of shredded Gruyere cheese
16 ounces of Vermont Cheddar
1 cup of dry white wine
1 garlic clove
2 tablespoons of cornstarch
A dash of freshly grated nutmeg
1 teaspoon of dijon mustard
Dippers:
Sourdough bread
Pumpernickel bread
Apple slices
Broccoli, blanched
Roasted Potatoes
Chunks of ham
Add wine and the garlic to a saucepan and bring to medium heat.
Grate the cheese using the large side of a grater. Add cheese to a bowl and mix with the cornstarch.
Once the wine has come to a low simmer, slowly add in the cheese about ½ a cup at a time, waiting until the cheese begins to melt before adding in the next half cup.
Stir the cheese the entire time, making sure no cheese burns at the bottom of the pan.
After all the cheese has melted, add in the nutmeg and the mustard. Remove the garlic clove.
Stir together before pouring into a fondue dish.
Serve with as many dippers as you'd like, although you really only need a good loaf of bread!
If you are a cheese lover, then you're in luck! This fondue dish brings cheese to life in a whole new way! It's so warm and melty and perfect for any occasion. I love the hint of the garlic with the crisp notes of the wine all wrapped into a deliciously ooey-gooey cheesy bite!
-Holly Michelle
Monch Weller
Now that's a good deal indeed!