These days “fondue” is used to describe any food dipped into a communal bowl of hot stuff – whether it be oil to cook meat, chocolate to dip strawberries, or the classic, cheese fondue.
The national dish of Switzerland since the 1930s, fondue became increasingly popular after being heavily promoted by the Swiss Cheese Union, who wanted to promote the consumption of Swiss cheese outside of Switzerland.
Fondue may have been all-the-rage in the 1960s, but we think this delicious dish is on its way back. And what better way to celebrate Valentine’s Day with the one you love than by feeding them piping hot and gooey bits of bread dripping with cheese? Let the romance begin…
Recipe adapted from Tyler Florence.
1/2 lb Gruyere cheese, shredded
1/2 lb Swiss cheese, shredded
2 tablespoon cornstarch
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy (such as kirsch)
1/2 teaspoon dry mustard
a pinch of nutmeg
1 garlic clove, peeled
bite-sized food for dipping such as French bread, apples, pears or blanched vegetables
a fondue warming pot, assorted dippers
Rub the interior of your fondue pot with garlic. In a separate bowl, coat the cheeses with corn starch and set aside.
Combine wine and lemon juice and simmer in fondue bowl. Slowly stir in the cheese, melting gradually. Once the cheese is fully incorporated, stir in the cherry brandy, mustard and nutmeg.
Lay out your dipping food. Spear with fondue forks, dip in the cheese and enjoy!