A very chic, über-hostess friend of mine bought a pair of Sunbeam heated blankets for hosting socially distanced coffee dates on her back patio this winter. Sheepskins are nice to sit on, but can you imagine diving under a soft fleece blanket?
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Authentic Cheese Fondue for two
Please try this cheese fondue recipe instead of defaulting to those foil pre-mixed packets at the grocery store. This version is easy to assemble (the only challenge may be in finding the perfect cheeses, see note below) and only takes minutes to pull together. It’s so worth it.
400 grams total of grated Gruyère and Vacherin Fribourgeois cheese (see Note, below)
150 ml white wine, like a nice Riesling
2 tsp cornstarch
2 tsp kirsch
A round or loaf of sourdough or country bread with a deep crust, cut into bite-sized cubes
A plump clove of garlic
Instructions
Cut a garlic clove in half lengthwise and rub the cut side all over the interior of your fondue pot (caquelon) releasing the garlic juice. Leave the little garlic bits in the pot.
Whisk the cornstarch into the wine in a measuring cup. Pour this into your fondue pot with the bits of garlic still there.
Place the pot on the stove and heat the liquid over low-to-medium heat until hot but not boiling and then add all the cheese. Whisk constantly allowing the cheese to melt, paying special attention to scraping up the bits on the bottom of the pot and not letting the heat go too high.
Once the cheese has melted, add the kirsch. Remove the pot from the stove, light the heating element on your fondue stand (the ‘rechaud’) and place the pot on the stand. Adjust the heat so your cheese is hot enough but not furiously bubbling. Add a tiny bit more wine if it’s too thick.
Skewer your bread cubes on your fondue forks, dip and twist to remove excess cheese and enjoy. Tradition has it that anyone who loses a bread cube has to pay for the next bottle of wine.
As you eat and the amount of cheese in the pot goes down, you will have to turn down the heat so as not to burn what’s left. If there is a caramelized circle of cheese at the bottom of the pot when you are finished, carefully pry it off with a wooden spoon (not metal because it will scratch the finish) and enjoy.
This recipe increases easily. Add 200 grams of cheese and 75 ml of wine for each additional serving.
Note: a classic Swiss mix of cheeses for fondue can be as simple as the above half Gruyère and half Vacherin Fribourgeois version, but you can also add small (or larger) amounts of Emmentaler, Appenzeller and Challerhocker as well.