Photographed by Francine Zaslow.
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.
- 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
- ►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.