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Craig Claiborne's Swiss Fondue

Source of Recipe

"The Essential New York Times Cookbook" by Amanda Hesser


Recipe Introduction

"Before Craig Claiborne became the most famous food columnist in the history of the Times, he was a popular subject and source for other food writers at the paper. In a holiday story, Jane Nickerson—whom Claiborne would replace the following year—featured recipes from 'four fine cooks' in New York, including Claiborne, whom she described as the 'gentleman with the charming Mississippi accent.' At the time, he worked for Seranne and Gaden, food consultants and photographers. 'As you know,' Claiborne explained, 'the fondue procedure' is to let guests spear cubes of crusty bread on two-pronged forks, dip them into the melted cheese, and eat them while they are hot. This recipe is from a wonderful carnozet (fondue hideaway) near Lausanne."

List of Ingredients

â—¦ 1 clove garlic
â—¦ 1 ¾ cups dry Swiss white wine, such as Fendant or Neuchâtel, or as needed
â—¦ ¾ pound Gruyère cheese, grated
â—¦ 1 tablespoon cornstarch
â—¦ 3 tablespoons kirsch
â—¦ Freshly ground black pepper
â—¦ 6 cups cubed country bread


Recipe

Rub the bottom and sides of a casserole or chafing dish with the garlic. Add the wine and heat just below the boiling point; do not let it boil.

Add the cheese, stirring constantly with a wooden spoon. Blend the cornstarch and kirsch. When the fondue is creamy and barely simmering, add the cornstarch mixture and stir until it bubbles. Season with pepper.

Set the casserole over an alcohol burner with a slow flame.
Keep the fondue hot but not simmering. If it becomes too thick, add a little more white wine.

Serves 4



• Cooking Notes:
Claiborne's fondue is quite a boozy affair; you can start with 1 ¼ cups wine and add more later if you want. It's also thinner than most, which I liked because it drapes the bread with a wispy but pungent veil of cheese sauce. If your mother didn't give you her old chafing dish or fondue pot simply bring the casserole hot to the table and set it on a trivet, then reheat the casserole when necessary.