We decided to ring in the New Year with fondue! Now I adore a cheese fondue, but haven’t attempted one at home before. So when some Amazon vouchers came my way a couple of months ago, guess what I went and spent them on? That’s right. A lovely set. Finally.
There’s a lot you can do with a fondue set, beyond cheese. Hot oil, broth, dipping sauces, chocolate...and there’s a lot you can dip in too! Bread, vegetables, potatoes, fish, meat for a savoury fondue; marshmallows, fudge, fruit, cookies, pretzels for a chocolatey version. My mouth’s watering just thinking of the possibilities!
For NYE, we went savoury, and put together a platter of steamed cauliflower, broccoli, potatoes, sauteed mixed peppers and mushrooms, and prawns. And went for a classic cheese dip, with a dash of mustard. We were mighty pleased with the result. Ate so much, that I don’t want to look at cheese for another month! But don’t hold me to that :)
Here’s a recipe for you to try out:
1 garlic clove, cut into half crosswise 250 g grated Emmental cheese 250 g grated Gruyere cheese 2 tablespoons plain flour 1 cup Sauvignon Blanc (or any other dry white wine) 1 tablespoon lemon juice ½ tsp mustard (powder or paste)
- Place the grated cheeses and flour in a plastic bag or in a large bowl, seal/cover and shake to mix them up
- Rub the inside of the fondue pot with garlic, and leave it inside the pot
- Add the wine and lemon juice and simmer (medium heat)
- Now here’s the bit where you’ve got to be very patient. Stir in the cheese a little at a time. Keep stirring till all the cheese is melted, and you have a smooth creamy mixture. Do not turn up the heat, though this is very tempting, and do not stop stirring, though your arms may start to hurt, and do not let the mixture boil
- Once you have your smooth mixture, and you will, though it may not seem like it, stir in the mustard
- Turn heat to low, just enough to keep your cheese warm, spear your dippers, dip, enjoy!