This recipe is a blast from the past! Fondue dishes were all the rage in the 1960s. Look carefully, and you'll probably be able to find fondue sets in garage sales or antique stores, or get a new electric fondue set. My husband's family always serves classic Fondue on Christmas Eve, and I like to make it on New Year's Eve.
This recipe is simple to make as long as you follow the instructions. Just keep stirring the mixture as it heats and the cheese melts.
Baby Swiss or regular Swiss cheese can be substituted for the Gruyere if it's difficult to find. You must use white wine like a Riesling or a Sauvignon blanc in this recipe; the acid in the wine is what helps the cheese stay creamy as it melts. If you have any of the fondue left over, refrigerate it quickly. Then combine it with some milk in a saucepan, heat until smooth, and use it as a sauce for cooked pasta.
- 2 cups shredded Swiss cheese
- 2 cups shredded Gruyere cheese
- 2 tablespoons flour or cornstarch
- 1 clove garlic, cut in half
- 1-1/2 cups dry white wine (MUST be dry, not sweet)
- 1 tablespoon lemon juice OR 2 tablespoons Kirsch, if desired
Coat the cheeses with the flour by tossing them together in a large bowl.
Rub the garlic on the bottom and sides of the fondue dish and discard, or rub the garlic on bottom and sides of a heavy saucepan.
Pour the wine into the fondue dish or saucepan and heat just until bubbles rise to the surface. Stir in the lemon juice or kirsch, if using.
Gradually add the floured cheese to the wine, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted.
You may add more cheese or wine, as needed, to reach the desired consistency. If you made the fondue in a regular saucepan, pour the hot fondue into a heated fondue pot set on a heating device (usually a rack that holds canned heat, or use your new electric fondue) and serve immediately.
If the cheese is lumpy, add a bit more lemon juice and stir. And make sure your wine is dry, not sweet, because dry wines are more acidic. Acid is needed to make the cheese melt smoothly.
Serve with lots of dippers such as meatballs, sausages, avocado slices, apple slices, and the classic: bread cubes. I also like to serve Gougere. For the Gougere, drop the dough into small balls on a Silpat-lined cookie sheet. Bake for 12 to 17 minutes until puffed and golden brown.