Eric and I got a Calphalon fondue set for Christmas, and we’ve already put it to good use. My friend Megan got us The Everything Fondue Cookbook, which has some really great recipes. (Coincidentally, Eric got me the same cookbook. It’s going to be exchanged for The Perfect Scoop to go along with our new Kitchen Aid ice cream maker attachment.)
This cheese fondue recipe has quickly become my favorite. I like just about anything with garlic, though. I suggest serving this fondue with grapes, apple wedges, broccoli and cubed baguette.
1 1/2 lbs. Gruyere cheese (Fontina works well, too.)
4 garlic cloves
1 1/2 cups dry white wine, plus 2 tablespoons
2 teaspoons lemon juice
1 1/2 tablespoons cornstarch
1 tablespoon dry mustard
-Remove rind from cheese and finely dice.
-Smash and peel the garlic cloves.
-Add 1 1/2 cups of wine to saucepan.
-Add garlic cloves and cook on low heat. Do not allow the wine to boil.
-When the wine is warm, stir in the lemon juice.
-Add the cheese, a handful at a time. Stir continually in a sideways figure eight. Wait until cheese is completely melted before adding more. Do not allow mixture to boil.
-When cheese is melted, dissolve cornstarch in 2 tablespoons white wine and stir into cheese.
-Turn up the heat until mixture just bubbles and starts to thicken.
-Stir in dry mustard.
-Transfer to a fondue pot.
Source: Adapted from The Everything Fondue Cookbook by Rhonda Lauret Parkinson