Jan 26, 2012

Absolutely the BEST Cheese Fondue I've Ever Had

We were given a fondue pot as a wedding present, and we love it!  The first time, we went to the store and bought a box of fondue mix that is already pre-made.  It was okay, but not great and certainly not fabulous.  So, I went on the hunt and came across a recipe on Real Simple.  I knew I had to try it.  I changed it up just slightly, so my recipe is as follows.

1 clove garlic, cut in half
1/2 cup Gewurztraminer white wine*
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 pound Jarlsberg grated cheese (approx. 8 cups)
1 pound Italian Fontina grated cheese (approx. 8 cups)
1 loaf hearty bread, cut in approx. 1 inch cubes - I suggest sourdough or rosemary
1 pound roasted small red potatoes (see below for recipe)
*TIP:  I use my favourite Gewurztraminer from St. Clair Winery.  But for all of my Washingtonian readers out there that may not want to order this FABULOUS New Mexico wine, may I suggest my second favourite: Gewurztraminer from Columbia Valley.

Roasted Small Red Potatoes
Preheat oven to 325 degrees.
ash and quarter your potatoes.
Spread potatoes in a single layer on a shallow roasting pan.
Sprinkle olive oil over the potatoes.
Add a dash of salt and pepper (I always add more salt than pepper).
Stir to coat, and spread out again in a single layer.
Place the pan in the preheated oven and cook for approximately 15 minutes, or until golden.

BEST Cheese Fondue Ever
Rub the inside of a medium saucepan with the garlic clove halves; discard garlic.
Add the wine, lemon juice, and mustard.
Whisk until combined.
Heat until simmering over medium heat.
Add the cheese, 1 cup at a time, and stir with a wooden spoon until smooth.  -  Make sure you keep this on medium heat so you don't burn the cheese!
Pour smooth cheese mixture into a fondue pot to stay warm as you eat.
Serve immediately with the bread and potatoes....and leftover bottle of wine.  :)
I dare you to not gorge yourself on this tasty goodness. In fact, I might just have to go grab one.more.bite.

No comments:

Post a Comment