|Early days of fondue back in our tiny house in Albuquerque.|
Since pretty early on in our relationship, Andrew and I have enjoyed making fondue together. We started with an old fondue set we found at the thrift store, and we’ve graduated to a fancy enameled cast iron (waaaay easier to clean) pot that Andrew’s mom gifted us.
|Fancy pants fondue pot, but the recipe is the same!|
When we met, I had just moved to New Mexico after living in France where my friend Vanessa taught us the proper French way to make Fondue Savoyarde. Over the years, I’ve tweaked the recipe, and here is my version, which I find is best enjoyed after a full day of outdoor sports in chilly weather.
Even though we have a nice fondue pot to use now, we've rigged up some pretty good substitutes over the years. If you don't have a fondue pot, be creative and fashion one with what you have on hand. We made one at the cabin by nailing spare pieces of wood together to make a triangle stand. We put one of the grates from the gas stove on top with a candle underneath for the heat source. It works just as well!
2 cups gruyère cheese, shredded
2 cups comté cheese, shredded
1 Tsp flour
1 clove garlic
2/3 cup dry white wine, at room temperature
2 Tbs Kirsch
1 Tbs corn starch
1/8 Tsp ground nutmeg
1/8 Tsp paprika
Squeeze of fresh lemon juice
Dipping stuffs of your choice – day old baguette cut into cubes, steamed broccoli and cauliflower, apple slices, etc.
Slice garlic clove in half and rub the inside of the fondue pot all over with the garlic. Toss the cheese with flour to coat lightly. In a small bowl, mix the Kirsch and corn starch. Heat the wine and lemon juice over medium heat until hot and gradually add handfuls of cheese. Stir constantly in figure eights. Let the cheese melt completely before adding another handful. Once all of the cheese is melted, add the Kirsch and corn starch mixture. Stir until the cheese becomes smooth, about 2 minutes. Stir in the spices and transfer to the lit fondue stand.
I like to serve with a charcuterie plate and big green salad and, of course, plenty of French red wine.
Note: this recipe makes enough for 4 people.