Living with The Lady can be a curse… when she decides to give me a pedicure or clean my ears… but when she decides to cook… well that’s a blessing. Another blessing is my very own Cheese Fridge, which is always loaded with lots of goodies of the dairy persuasion…
When The Lady returned from Louisville, she announced we would be having Fondue before she heads to Houston and she followed through… woohoo!!!
Here’s what she did:
Ingredients:
½ pound Emmenthaler, shredded
½ pound Fontina, shredded (we used BelGioioso because it’s so creamy and melts so well)
2 Tablespoons cornstarch
1 Garlic Clove, cut in half
1 Cup of White Wine (recently The Lady has been on a Pinot Grigio kick… so that’s what she used)
1 Tablespoon Lemon Juice
1 Tablespoon Kirsch (plus enough for shots at the table)
A little bit of nutmeg, freshly grated if possible
All kinds of yummy foods for dipping: The Lady had apples, pears, grapes, salami, bread, grape tomatoes, red bell pepper. Slice and cut for sticking a fork in it…
Fondue Pot… we have four; this time The Lady went hi-tech and we used the electric one…
Preparation:
Shred your cheeses and put in a zipper bag with the cornstarch. Shake well to coat the cheese with the cornstarch. Coating the cheese helps it melt well and keeps it from separating.
Rub the inside of a 4-quart pot and the fondue pot with the garlic cloves. OK to toss the garlic.
Add the wine and lemon juice to the pot and bring to a low simmer. A little at a time, add the cheese and stir in a figure eight to keep the cheese from balling up. Cook just until the cheese is melted and nice and creamy.
Add the kirsch and the nutmeg.
Transfer to a heated (we used 250 degrees) fondue pot.
Chow down.
Remember, if you drop your food off the fork into the fondue, you have to kiss the person to your left… The Man and I fought 3 out of 4 Paws to sit to the left of The Lady… The Man won… it’s that darn opposable thumb that gives him the advantage… well and the fact that I am not allowed to sit at the table…
Adapted from a recipe at simplyrecips.com .
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