cheese fondue;
A cheesy mild, creamy, delicious cheese fondue. Perfect for a special night or fun for the whole family at home! Serve with fresh veggies, fruit, bread, and/or steak for a full meal full of cheesy goodness!
Oven Temp: -
Servings: 4
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Ingredients
alpine fondue;
- 8 oz gruyere cheese
- 8 oz fontina cheese
- 1 Tbsp cornstarch
- ½ cup white wine (use your favorite, recommend sauvignon blanc or chardonnay)
- 1 clove garlic (minced, or sub 1 tsp garlic powder)
- 1 Tbsp lemon juice (optional, zest from ¼ lemon)
- 1 Tbsp honey mustard dressing (alt. 1 tsp dijon mustard)
- ⅛ tsp nutmeg
fondue dippers;
- cubed french bread, sourdough bread, and/or pumpernickle bread
- broccoli florets (raw, or lightly steamed)
- cauliflower florets (raw, or lightly steamed)
- carrots (sliced, or use baby carrots)
- cherry or grape tomatoes
- sliced granny smith apples
- sous-vide steak
- button mushroom caps
- homemade pretzel bites (or frozen, heated through)
Instructions
fondue dippers;
- Prepare all fondue dippers in advance. Slice bread into cubes, chop vegetables and fruit into dippable sizes. If steaming vegetables like broccoli and cauliflower make sure to prepare them in advance. Make sure they retain enough crunch to allow the fondue forks to pierce them and not fall apart. Sous-vide (or cook) steak to desired temperature and allow to rest. Slice steak and reheat just before serving. Clean and de-stem mushrooms if using. Bake off pretzel bites according to instructions and set aside.
alpine fondue;
- Grate all cheeses and add to a medium bowl. Add 1 Tbsp cornstarch and toss together until evenly coated.
- In a stove-safe fondue pot or a large saucepan, add ½ cup white wine, 1 clove minced garlic, and 1 Tbsp lemon juice to a simmer over medium-low heat. Once bubbles begin to form across the liquid, add the cheese a sprinkle at a time, stirring well between each to ensure a smooth and cohesive fondue. The slower and more patient you are the better incorporated and smoother the fondue will be.
- Once smooth and melted, add in the 1 Tbsp honey mustard, and ⅛ tsp nutmeg. Season more to taste as desired.
- Transfer from the stove to fondue pot as needed, or place on warmer plate. Arrange assortment of fondue dippers within easy reach and provide fondue forks or wooden skewers. Enjoy warm!
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