Gruyere & Swiss Fondue

Happy Valentine’s Day! My husband and I celebrated our first married V-day (second dating V-day). Last year, we went to the Melting Pot (it was each of our first times), but this year, we set a budget and couldn’t afford anything that extravagant. We gave each other a gift limit of $20 for homemade gifts (he made me a card and gave me a frame with several pictures of us and quotes, I gave him a book of 52 playing cards w/ different reasons I love him). I also made fondue for us, for a special at-home evening. I have only made fondue once before.  We got a fondue pot from Macy’s with a gift card from the wedding, so this was the first time we used it.  It was pretty similar to stovetop cooking, but fun to have the little fondue skewers!  I wanted to make a fancy yet simple recipe, so I found this one (also can be found on this site, which I think is easier to read/follow), which was great!  I would definitely make it again…though I have to warn you, it is pricey.  But also remember – fondue is filling!!  We were STUFFED by the end.  As you can see in the picture, we had French bread, carrots, broccoli, and apples for dipping.  We did not finish the dippers, and barely finished the fondue.  I don’t know what I was thinking, making all of that.  =P

Isn’t that romantic? ;);)

-1/2lb Swiss-style cheese, shredded (I used imported Jarlsberg, I think)
-1/2lb Gruyere cheese, shredded (this is expensive, FYI)
-2tbsp flour or cornstarch
-1 garlic clove, halved
-1cu dry white wine (I used white cooking wine)
-1tbsp lemon juice
-1tbsp kirsch (cherry brandy)…(I left this out, I think it would change the flavour a lot, but I didn’t feel like hunting it down in a liquor store)
-1/2tsp mustard powder
-pinch of freshly grated nutmeg (I just used regular powdered nutmeg)
-Assorted dippers

-Mix shredded cheese with flour/cornstarch (make sure it’s mixed well)
-Rub the inside of your fondue pot or sauce pan with the pieces of garlic (it should smell garlicky), then discard the garlic
-Add wine and lemon juice to the pot, bring to a simmer on medium heat
-Slowly stir cheese into the liquid (this was hard for me–it took awhile to melt and become the “right” consistency…so if you, also, think you’re “doing it wrong” just wait it out til the end)
-Cook until the cheese is melted and creamy
-Once smooth, stir in kirsch, mustard powder, and nutmeg
-Serve with dippers
-FYI: the recipes call to blanche carrots, broccoli, etc. I had no idea what that meant, so after some googling, I figured out it basically means put them in boiling water for about 30sec, then transfer immediately to cold water (to stop the cooking). They will be “cooked” but still raw-like, and much brighter in colour.


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