Last Friday was the type of Fall day that I love. My backyard was covered with a blanket of leaves, the sun was shining, the air was cool, verging on cold – it had fireplace and comfort food written all over it. Usually we are so bagged on Fridays after a long week at work that we order in Italian food from our local Italian restaurant that makes food that tastes like Nona’s. However, I decided to do something a little different – Fondue. Hot, melty, winey cheese, crusty bread, healthy veggies, goes well with wine – cozy goodness. Welcome to the seventies – Sham Style!
(No burnt orange shag rugs or harvest gold appliances were used in the making of this recipe).
1 tsp dry mustard powder
¼ tsp cayenne pepper (optional)
1 tbsp cornstarch
1 garlic clove peeled
1 cup grated gruyere cheese
1 cup grated Swiss cheese (Jarlsberg)
½ cup dry white wine
1 tsp lemon juice
½ tbsp Kirsch
Sprinkling of nutmeg
Whatever you want for dipping:
These are my suggestions for dipping. What are your favorite dippers?
Steamed Fingerling potatoes
Granny Smith Apples
Cherry or grape tomatoes
Cornichons (little French cocktail pickles – these are must!)
Grate cheese and toss in cornstarch until all of the cheese is coated with cornstarch. Cut garlic in half and use garlic halves to rub the pot that you will be heating the fondue in. Heat wine and lemon juice in a heavy pot (cast iron would work) on medium till it simmers. Add cheese by small handfuls and stir continuously until all of the cheese has melted and is fully incorporated. Add mustard powder, cayenne and grate nutmeg over sauce. Stir to combine. Add Kirsch and stir to combine. Pour fondue into fondue pot and keep the flame on med-low. Serve with whatever dippers you want.
Written on my Microsoft Surface RT with purple backlit keyboard
All pictures taken with my Nokia Lumia 1020 Camera Phone