Classic Cheese Fondue

When it comes to holiday entertaining, I seek intersection of “looks impressive” and “is actually easy.” My ultimate example of deceptive, er, savvy entertaining: Three Cheese fondue.

Though it sounds fancy, cheese fondue is shockingly simple to prepare (Can you stand at a stove and stir? Excellent! You can make cheese fondue), feels like a special treat, and above all, is welcoming and cozy. It’s exactly what I’d serve my guests at my charming Swiss chalet to warm them from the chilly Alpline air if, you know, I owned a Swiss chalet. In the meantime, I suspect cheese fondue will be equally welcome at my Wisconsin table.

Besides being creamy, wonderful, and indulgent in the best possible “this is so worth it” kind of way, cheese fondue also makes for stimulating dinner table debate. One of the guests drops a dipper into the pot—is it the person to the right or to the left she’s supposed to kiss when the breads slips from the fork? Discuss.

Ingredients:
FOR THE FONDUE:

• 1/3 pound firm alpine-style cheese, such as Gruyere
• 1/3 pound Fontina
• 1/3 pound Gouda
• 2 tablespoons cornstarch
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy
• 1 teaspoon Dijon mustard
• 1/8 teaspoon nutmeg

ASSORTED FONDUE DIPPERS:

• Boiled baby new potatoes in their skins, quartered if large
• Lightly steamed broccoli florets
• Lightly steamed cauliflower florets
• Lightly steamed asparagus
• Button mushrooms, wiped clean and stems removed
• Cherry tomatoes
• Sliced firm apples, such as Granny Smith
• Cooked sliced hot sausage
• Cubed French, sourdough, and/or pumpernickel bread

Directions:

1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
2. In a stove-save fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses into the simmering liquid a little at a time, stirring well between each addition to ensure a small fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
3. .......................................

for full recipes please see : www.wellplated.com

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