This week started with lots of rain but finally, THE WEEKEND! We should be having beautiful cool and crisp weather. For starters, I’m in the mood for a Friday night Fondue get-together. Nothing too complicated just simple fun.
1 clove garlic, halved
½ cup dry white wine
8 oz. Guyere cheese (shredded)
8 oz. Emmentaler cheese (swiss) (shredded)
2 tablespoons cornstarch
Dash Ground white pepper
Dash Nutmeg or Cayenne pepper (depends if you like a kick or not)
1 pk. Cocktail hotdogs or Little Smokies (pre-cooked)
1 Baguette (torn into pieces)
1 Granny Smith Apple (cored and sliced)
Rub the sides of saucepan with the garlic (I leave it inside mixer because I love garlic). Add wine and bring to a simmer, reduce heat to medium-low. In a large pan toss the cheeses with the cornstarch. Slowly add the cheese mixture to the wine, stirring constantly (back and forth) about 4 minutes until melted or smooth. Season to taste with white pepper and nutmeg
Transfer mixture to fondue pot. Start dipping!
Don't forget the Merlot!
Tips to Fondue
· If the fondue is too hard…add more wine
· If the fondue is too soft…add more cheese
· When you dip, stir in a figure eight (8) pattern
· Don’t serve cold drinks with fondue…wine is a perfect pair
· Merlot goes great with any cheese fondue