Fondue Fun

Fondue, that wine-infused cheesy delight, is back in vogue!  Never one to throw out a good thing, it has been a treat at StoneGable for years.
Classic cheese fondue was the star of a book club menu I hosted not long ago. It’s co-stars were great breads and roasted vegetables for dipping.
This recipe should come with a WARNING! It is so good you will find it hard to stop dipping in!
StoneGable Cheese Fondue
2/3 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 TBS cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 TBS  fresh squeezed lemon juice
1 TBS kirsch, or other cherry brandy 
1/2 teaspoon dijon mustard
dash of freshly ground nutmeg 
Assorted dense bread
asparagus
onions
baby carrots
zucchini
yellow squash
mushrooms
olive oil
salt and pepper
Cut great dense bread into large cubes. I used a rosemary sourdough and olive bread. Put in a decorative basket or bowl.

Heat oven to 400 degrees.
Cut veggies and toss with olive oil, salt and pepper.
Put all veggies on a large rimmed baking sheet.

Roast for 20-25 minutes, until slightly charred and tender.
Arrange on a large platter.

Put the shredded cheese in a bowl and coat with cornstarch.
Rub the ceramic fondue pot with a clove of garlic then rub  a medium size saucepan with the garlic.
Heat wine and lemon juice over a medium low heat, in the saucepan, until warm. Add the cheese and stir. Keep stirring until the cheese is melted. Make sure it does not cook too fast. The more gently the cheese melts the smoother it is.
Pour fondue into ceramic fondue pot and light a tea light under it to keep it warm.
Eat  fondue with individual fondue forks.
Just DIG IN!

I am participaitng in Foodie Friday at Designs By Gollum.

Comments

  1. says

    We haven’t had fondue in YEARS!!!! I think I gave our fondue pot to GW!!!! LOL! This brings back such FUN memories!!!!! BTW, I was PRAYING for you this morning when I heard tornado WARNINGS for Lancaster County!!!!!!!!! Did you get any damage? It missed us, thank God but we had ALOT of high winds this morning. XO, Pinky

  2. says

    That looks SOOO good, Yvonne! Although, I have to tell you, those vegetables look pretty good as is and I could eat them just as they are! We have a restaurant in our area that does fondue night one night during the week. I’ve never been, but now I’m thinking about it!

  3. says

    Yvonne, you make everything look sooooooooo deeeeelish!
    I have some strawberries coming up next week, doesn’t compare, but I just love how you make things so yummy, you inspire me so, and it’s not all together unhealthy;) tami

  4. says

    After my daughter living in Switzerland for 5 years, we often have fondue for dinner.
    Your recipe didn’t say which Swiss cheese you were using. You mentioned Gruyère and another cheese, but didn’t say which kind.
    My favorite is Vacherin. Polly, my daughter, likes Emmental.
    I like your American twist with vegetables. We sometimes have steamed potatoes and fresh pears, but naturally that is not traditional.
    Do you know about stirring it in a figure 8? Polly’s boyfriend stopped her from stirring it round and round and assured her it was only to be stirred correctly. The Swiss are VERY correct in everything they do.
    Mmmm I’m feeling a bit peckish. I guess I know what we’re having for dinner tomorrow!

  5. says

    We just love fondue and we imitate the Melting Pot all the time with a 3 course meal, cheese, meat and chocolate. Your veggies look fabulous, I need to take mine up a notch. Always fun food at your place.

  6. says

    Bonjour Yvonne,
    Okay, now we are having fondue this weekend! Haven’t had a good fondue for a long time. Great recipe too with the Dijon.
    Hope you had a good week,
    Mimi

  7. says

    I adore fondue and don’t do it nearly enough. I will be trying your recipe very soon. It makes dining an experience to really savor and enjoy – we took our four sons to the Melting Pot over the holidays and it was such fun.
    theenchantedoven.blogspot.com
    ps anything with gruyere is a winner!

  8. says

    I love fondue. I can’t wait to try your recipe and I am sharing with my daughter who also loves fondue. I like the roasted veggies idea, too. Also going to try that.
    Yum! Fondue soon to be on the menu….
    Tammy

  9. says

    Oh my, we used to fondue allll the time ~ such fun memories this post stirs up. This looks absolutely fabulous ~ as do all your dishes! Thanks so much for sharing ~

    Have a wonderful weekend!

    Pat

  10. says

    We did chocolate fondue after a dinner with guests on Valentine’s Day. I can hardly wait to try your recipe now….and the veggies look yummy, too.

  11. says

    Yvonne:

    This looks so good. It brings back so many memories. Years ago I used to make cheese fondue. I like the twist of using vegtables instead of just bread.

    Hope the kitchen reno is coming along.

    - The Tablescaper

  12. says

    I’m thrilled to have this recipe, Yvonne, as I recently purchased a fondue pot. Foolishly gave away my other one in a move.
    This will be great fun in the middle of our square sunroom table…everyone will be able to reach.
    Thank you!

    fondly,
    Rett

  13. says

    I remember when I was a young bride, all wedding/shower gifts included a fondue pot, if not several . (I’m telling my age) Loved it then, love it now. I hope Fondue makes a “come-back”. Great for casual socializing. Thanks.

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