There's just something about dipping random foodstuffs into a warm, gooey, savory, delicious pot of melted cheese, isn't there? Enter: This recipe for cheese fondue by Tyler Florence. It's the perfect go-to wintertime (really anytime) comfort food treat. Obviously you could go to your local Melting Pot to get your warm cheese fix, but what better way to spend a night in than making some yourself. Plus, this way you get to stay inside ... and stay warm!
(In case you haven't noticed, it's been a pretty frigid week.)
Of course you can switch up the recipe in any way you'd like -- mixing up the types of cheese, adding different kinds of alcohol, using more or less garlic, mustard, etc. -- but this is a fine start if this is your first time cheese fondue-ing. Slice up some French bread chunks as well as some fresh fruits and veggies and you're good to go. And it takes less than a half hour to prepare! Come on, any time you can dip anything into cheese ... it's usually a successful meal.
Cheese Fondue by Tyler Florence
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard, and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots, and asparagus. Spear with fondue forks or wooden skewers, dip, swirl, and enjoy!
Image via GFDL/Wikimedia Commons