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Cheesy Fondue

Source of Recipe

"Retro Recipes from the '50s and '60s" by Addie Gundry


Recipe Introduction

"During the 1950s and '60s, fondue parties were all the rage, with stainless steel pots in Scandinavian designs becoming particularly fashionable. The designs of the pots themselves became somewhat of a talking piece, with artists like Peter Max creating patterned designs that would impress guests. In the late '60s and early 70s, fondue pots became a popular gift for weddings to keep the fondue party rolling."

List of Ingredients

â—¦ 8 ounces Gruyère cheese, grated
â—¦ 8 ounces Emmental cheese, grated
â—¦ 2 tablespoons cornstarch
â—¦ 1 cup dry white wine
â—¦ 1 clove garlic, minced
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1 tablespoon kirsch or brandy
â—¦ ½ teaspoon dry mustard
â—¦ â…› teaspoon grated nutmeg

For dipping:
â—¦ Small skin-on roasted fingerling potatoes
â—¦ Assorted lightly steamed vegetables
â—¦ Sliced apples and pears
â—¦ Cubed French or sourdough bread


Recipe

In a large bowl, combine the Gruyère and Emmental cheeses with the cornstarch and toss well.

In a fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium heat. Add the cheese mixture into the liquid a little at a time. Stir after each addition.

Once the mixture is smooth, add in the kirsch, mustard, and nutmeg. Serve hot and bubbling with assorted dippers.

Serves 4