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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.
Servings 2


  • 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.