Skillet Fondue
Gooey fondue next to the campfire has to be the ultimate treat. The fondue stays melty thanks to the heat-retaining cast iron skillet, but since it’s not over a constant flame it will cool eventually (so waste no time digging in.) Feel free to play around with cheese combinations—smoked cheddar boosts the campfire taste.
Ingredients
- 4 ounces Gruyère cheese grated
- 4 ounces Emmentaler or young cheddar cheese grated
- 2 teaspoons cornstarch
- 1 clove garlic
- ½ cup dry white wine
- 1 tablespoon whiskey
- Ground black pepper to taste
- Dipping ingredients try boiled potatoes, cauliflower, broccoli, carrots, sliced apples, bread, or salami
Instructions
- ►Toss cheeses with cornstarch to coat. Rub garlic clove inside a cast iron skillet, then finely chop and add to the skillet along with the wine and whiskey. Set over medium heat and bring to a boil, then lower temperature to a simmer. (Note: If you are cooking over a fire or a stove where you can’t control the temperature very well, skip the boiling and just bring the liquid to a simmer.)
- ►Slowly add cheese in small batches, constantly stirring. Keep stirring until all of the cheese is melted and the fondue has thickened. Make sure fondue does not boil.
- ►Remove from heat and serve immediately.
Styled by Catrine Kelty.
Anna Brones
Cycling, zine-making, and general outdoorsmanship consume Anna Brones' time when she isn't writing or producing. Her home on the Puget Sound provides ample fodder for her art. When it comes to outdoor-friendly cheeses, Brones thinks Comté is a winner. "It's delicious, easy to pack, and can handle being stuffed at the bottom of a backpack," she says.
