Batter Up and Fry: Tailgating Treats. “Classic Fondue”
Around this time of year I always I always want to serve fondue. Iâ€™m sure it has something to do with the fact that this is the meal my husband and I enjoy as we decorate our Christmas tree each season. However, it is an easy dish to nibble on as guests are milling about at a party which also makes it an excellent tailgating option.
The traditional version I made here is a classic for a reasonâ€”simple yet full of flavor. I also like to change up the recipe occasionally: a good version for a sports gathering is made substituting sharp cheddar for all of the cheese and using a tasty beer instead of the wine.
Whichever way you go, it is very important to use high quality cheese as there are so few ingredients and this is what lends the majority of the flavor to the dish.
Classic Cheese Fondue
(based on this recipe from Williams Sonoma)
1/2 lb. grated aged gruyere cheese
1/2 lb. grated Swiss cheese (I used Reading, a raclette style cheese)
1 TB cornstarch
1 clove garlic
1 c. white wine
Cut vegetables, cubed bread, sliced apples, sliced salami for serving
Grate the gruyere and Swiss cheeses into a medium bowl. Toss with the cornstarch and set aside.
Rub the clove of garlic all over the bottom of a medium saucepan and then discard. Add the wine to the pan and bring to a boil over medium-high heat. As soon as it comes to a boil, add in the cheese and slowly stir with a whisk until the cheese has melted, 2-3 minutes. Taste and add salt and pepper if necessary. Place into a warm fondue pot and serve with vegetables, bread, and salami for dipping.
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