Every year my husband and I make a delicious Cheese Fondue for New Year’s Eve. Years ago we realized that, after the November/December holiday craze, we’re very happy staying home, making a special meal. When my son was little we would start cooking after he went to bed and have a nice romantic evening.
The year our son was five, it was the eve of the year 2000, and we just had to keep him up for the event. Since then he’s become part of the celebration and so has our four year old daughter. (We make a separate, non alcoholic fondue pot for the kids. It’s delicious too!) We also added going outside at midnight and banging pots and pans, which is the highlight of our son’s night!
Here’s the recipe we like. You can add the brandy or leave it out depending upon your personal preference. It’s excellent either way. We like to dunk 1 ½ inch cubes of Italian bread and 1 inch pieces of thin sausage. The combination is great together!
1 pound mixture of Swiss Cheese (I prefer a mixture of Gruyere and Swiss)
1 cup White Wine (I use Chablis)
1 T. Lemon Juice
2 cloves Garlic
1 ½ T. Flour
3 T. Brandy or Kirsch (optional)
Slice the cloves of garlic in half the long way so the most inner surface is showing. Rub a heavy saucepan with two halves of the garlic for flavoring. Rub the fondue pot with the other two garlic halves.
Grate the cheese and mix with the flour.
Place the wine and the lemon juice in the saucepan over a low heat. Once bubbles start rising to the surface, add a handful of cheese. At this point you can raise the heat to medium. Stir constantly. If the mixture starts boiling, lower the flame.
Once the cheese melts, you can add another handful and so on until all the cheese has been added and is melted.
Add a dash of salt and 2 dashes each of pepper and nutmeg. Mix well. Stir in brandy or kirsch.
Quickly pour mixture into fondue pot and place over Sterno. Eat immediately! Spear bread or sausage with fondue fork, occasionally scraping bottom of pan with bread to keep the bottom from burning. If the cheese starts bubbling, lower flame.
Just beware! If you’re adding the brandy it can go to your head! Over the years, a couple of our guests have passed out on our couch from this meal. But maybe that was when we were younger and added more brandy to our cheese fondue than we do nowadays!
This article was posted on Sunday, January 1st, 2006 at 5:03 pm and is filed under Appetizers, Cheese Fondue, Cheese Fondue, Countries & Cultures, Holidays Around the World, Main Course, Mama Lisa, New Years, Recipes of the World, Switzerland. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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