My mom came to visit me for Christmas this year and, since she was driving down, she asked if there was anything I wanted her to bring with her. “Well, you know how there are a bunch of fondue pots at the house…” After looking around, my mom announced that she had located the pots and we seemed to have about 6 of them. Therefore, she was bringing me one for meat and one for cheese. This was very exciting news and I rejoiced.
I confess to having a particular fondness for fondue. When I was little, we took trips in to Chicago for my birthday/Christmas and went to a fondue restaurant called Gija’s Café. Since birthday & christmas were pretty much the most important things to my 5 year old self, plus we acquired my favorite stuffed animal on one of these trips, my mind has formed a solid link between all things good and fondue. So you can imagine my excitement.
One thing that I particularly like about these fondue pots is the history behind them. When my mom was a teenager, she spent a year abroad in Switzerland and toted these lovely fondue pots back with her, along with some place mats with the cheese fondue recipe written on them. In french. I love that these fondue pots have been passed on to me and that they carry special memories with them. All things good and fondue.
This recipe is actually the recipe from those place mats. My mom and I sat down and pulled together enough of our rusty french skills to translate the recipe, and here it is, in all of it’s glory! Well, it’s what we think the place mat says, anyway.
And here are a few fondue tips from my Mom:
First, don’t drink too much water with cheese fondue. Apparently water makes the cheese clump up in your tummy and can make things uncomfortable. So the solution is beer or wine. Your pick.
Second, when dipping the fondue forks into the pot, try not to scrape the bottom too much. The cheese at the bottom will end up forming this crust of toasted cheese on the bottom called la religieuse. This crust is peeled off the bottom and eaten. Cause seriously, why waste delicious toasted cheese?
600 g Cheese (gruyere & emmentaler), grated
1 clove Garlic
300 ml White Wine
1 Tbsp Kirsh (cherry liquor)
1 tsp Cornstarch
1 pinch Baking Soda
2 good pinch Nutmeg
Sprinkling of Paprika
Salt & Pepper, if needed, to taste
good apples & bread, for dipping.
special equipment: cheese fondue pot, sterno/alcohol burner and stand, to keep the cheese nice and melty.
Slice the garlic clove in half and rub it all over the inside of the fondue pot.
Add the grated cheese and the white wine in the pot and put over medium heat on the stove. Melt the cheese, stirring frequently as the cheese melts.I found it useful to start the stirring with a spatula and then switch to a whisk as the cheese melted.
Once the cheese is all liquidy, stir in the kirsch, cornstarch and nutmeg.
Just before serving, add the baking soda and paprika.
If necessary, season with salt & pepper.
Your apples and bread should be cut into good size chunks for dipping. Keep the pot over a heat source while you dip the apples and bread into the cheesy goodness so the cheese doesn’t firm up. Enjoy the bliss that follows.
- 600 g Cheese (gruyere & emmentaler), grated
- 1 clove Garlic
- 300 ml White Wine
- 1 Tbsp Kirsh (cherry liquor)
- 1 tsp Cornstarch
- 1 pinch Baking Soda
- 2 good pinch Nutmeg
- Sprinkling of Paprika
- Salt & Pepper, if needed, to taste
- good apples & bread, for dipping.
- special equipment: fondue pot, sterno/alcohol burner and stand, fondue forks
- Slice the garlic clove in half and rub it all over the inside of the fondue pot.
- Add the grated cheese and the white wine in the pot and put over medium heat on the stove. Melt the cheese, stirring frequently. as the cheese melts.
- Once the cheese is completely melted, stir in the kirsch, cornstarch and nutmeg.
- Just before serving, add the baking soda and paprika. If necessary, season with salt & pepper.
- Your apples and bread should be cut into good size chunks for dipping.
- Keep the pot over a heat source while you dip the apples and bread into the cheesy goodness so the cheese doesn't firm up.