Bimi’s Fondue
Fondue is the ultimate food for a chilly and dark evening at home. When the world outside is damp and grey or cold and icy.... what's more appealing than curling up inside next to the fire with a pot of rich, gooey cheese and a fresh baguette? Fondue is the answer for a simple, stress-free party. Invite some friends, bring out the fondue—and your house is brimming with happiness and warmth!
Ingredients
Fondue
- 1/2 lb Gruyère cheese (2 cups grated)
- 1/2 lb Other alpine cheese Like Chällerhocker, Alpenzeller, Emmentaler, Comté
- 1 clove Garlic cut in half
- 1 ½ cups Dry white wine
- 1 tbsp Cornstarch
- 2 tsp Kirsch
Instructions
- Put on your favorite cheese-grating music, and grate all the cheese coarsely – all the cheese can be mixed together at this point.
- Slice open a clove of garlic, and rub the raw cut side all over the inside of a heavy 4 qt saucepan. Throw the remaining garlic clove into your compost.
- Add the white wine to the pot, and slowly bring it to a simmer.
- Gradually add cheese to the heated wine, stirring constantly in a zigzag pattern until cheese is just melted. Be patient and take caution not to let the cheese mixture boil.
- Mix the cornstarch with the kirsch in a small dish to form a thin paste (lemon juice can be substituted here.... but the kirsch is really worth it!!) This keeps the fondue velvety smooth.... Add the kirsch-cornstarch mix to the melted cheese.
- Continue to stir over low heat for 5-8 minutes until fondue thickens.
- Carefully pour into your fondue pot, adjust heat source under pot, and serve.
- Use long fondue forks to dip chunks of food into the cheese – it is a communal pot of food.
Notes
- DIPPING SUGGESTIONS:
- Chunks of baguette or ciabatta
- Roasted potato chunks
- Apple or pear slices
- PAIRING SUGGESTIONS:
- Dry white wine such as dry Riesling or Sancerre
- German lager or Saison-style ale
- Farmhouse cider
- Fino Sherry
- Hot Apple Cider