Another vintage recipe for you today! And one that I’m seeing enjoy a revival among a younger generation of cooks. I quite honestly had not thought about fondue since sometime in the early 80′s until a few months ago. You know, a fondue pot was a must-have on the wedding gift registry back then. Oh yeah, every newly married couple from the mid-70′s until the early 80′s owned a fondue set. And it was a really fun thing to bring out for parties. Everyone had their own little fork and served themselves from the pot.
These days, however, I’ve been seeing mostly dessert fondues in the blogosphere. Primarily chocolate. With wonderful dippers like marshmallows, fruits, and little bite-sized pieces of pound cake. How delicious! And so much fun for kids. They really love the chocolate.
But today, I wanted to revisit the classic cheese fondue that we all loved so much back in the day. I almost always think of this as a winter recipe. One to be enjoyed on a lazy Sunday afternoon in front of a nice fire. Maybe with a glass or two of wine. That’s just the way we had it a few weeks ago. And it was still just as good as I remembered it from way back when.
Begin by grating the cheeses. In a medium bowl, toss the grated cheese with the cornstarch. Set aside.
Rub the ceramic inside of the fondue pot with the garlic clove. Set that aside as well.
In a medium to large saucepan over medium heat, bring the wine and lemon juice just to a simmer. Gradually stir in the cheese adding a small amount at a time and stirring until it’s melted before adding more. When all the cheese has melted, stir in the mustard, salt, and nutmeg.
Pour the mixture into the prepared fondue pot and set it over a low flame. Serve with bite-size pieces of your preferred dippers.
Suggestions for dippers – cubed sturdy breads (French, sourdough, and pumpernickel are especially good – or try a loaf with fruit such as an orange-cranberry bread), apples, and lightly blanched vegetables (broccoli, cauliflower, carrots, asparagus, sweet peppers, Brussels sprouts, zucchini). Some other ideas for dippers – cubed cured meats such as sausage or salami, steamed baby potatoes, and cherry tomatoes.
Note: When blanching vegetables take care not to cook them beyond the crunchy stage.
Enjoy!
A classic cheese fondue using both Swiss and Gruyere cheese. One of our favorites for a relaxed Sunday afternoon.
Ingredients
- 1/2 pound Swiss cheese
- 1/2 pound Gruyere cheese
- 2 tblsp. cornstarch
- 1 peeled garlic clove
- 1 cup dry white wine
- 1 tblsp. lemon juice
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- Pinch of nutmeg
- Assortment of bread cubes, vegetables, and fruit for dipping
Instructions
- Grate the cheeses. In a medium bowl, toss the cheese with the cornstarch. Set aside.
- Rub the inside of the fondue pot with the garlic clove. Set that aside as well.
- In a medium to large saucepan over medium heat, bring the wine and lemon juice just to a simmer. Gradually stir in the cheese adding a small amount at a time and stirring until melted before adding more. Stir in the mustard, salt, and nutmeg.
- Pour the mixture into the prepared fondue pot and set over a low flame. Serve with bite-size pieces of your preferred dippers.
Notes
Suggestions for dippers - cubed sturdy breads (French, sourdough, and pumpernickel are especially good - or try a loaf with fruit such as an orange-cranberry bread), apples, and lightly blanched vegetables (broccoli, cauliflower, carrots, asparagus, sweet peppers, Brussels sprouts, zucchini). Some other ideas for dippers - cubed cured meats such as sausage or salami, steamed baby potatoes, and cherry tomatoes.
Note: When blanching vegetables take care not to cook them beyond the crunchy stage.
Other fondue recipes you might enjoy from around the internet:
- Champagne Fondue from A Communal Table
- Little Dipper Pizza Fondue from A Year of Slow Cooking
- Aged Cheese and Guinness Fondue from Steamy Kitchen
- Chocolate Fondue from Real Mom Kitchen
- Beer Cheese Fondue from Kayotic Kitchen
- Bittersweet Chocolate Fondue from Creative Culinary
What I was up to…
- One year ago: Date Nut Oatmeal
- Two years ago: Peas with Lettuce
- Three years ago: Neena’s Company Chicken
- Four years ago: Overnight Sweet Rolls
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{ 16 comments… read them below or add one }
If I checked I do believe my recipe for this ‘way back’ classic is almost identical. Funny…thought of fondue the other day as I was working in a storage closet and packing things for either storage or Goodwill. I gave Goodwill the pot that uses fuel but I kept the one that is electric and was inspired to try something soon…maybe this huh?
Great stuff Lana; we should do a ‘way back’ series. :)
A ‘way back’ series sounds like great fun, Barb! Some of the old recipes are so good and they only need a little push to the front to get attention from a whole new crop of cooks.
This looks AMAZING! I love cheese fondue. Thanks for the recipe. xo
You’re welcome Kelly. I love reminding people about these delicious classics.
I must have been asleep during the original fondue craze. I don’t recall ever preparing fondue. I don’t have the appropriate pot and serving utensils. Will you please come to my house and make this for me, and bring all that it needed? Because it looks yummy.
However, in tribute to your nostalgic walk down memory lane, I prepared meatloaf today. It was great. Some of the oldies are really goodies.
Miss P
Oh yes, it was a big deal back then. Don’t know how you missed out on that craze.
You’re so right – the classics win every time.
I for sure need to make a savory fondue sometime soon! My friend gave me a chocolate fondue for Christmas one year, we love it! I love that you rubbed garlic around the bowl, what a great idea:-) Hugs, Terra
Do try it sometime, Terra. Not only is it tasty, it’s so much fun. Especially for kids. They love choosing what to dip. It’s like playing with their food :-)
Oh my gosh, this sound so wonderful Lana!
Why thank you, Amanda!
This is definitely a fun party dish!! I remember creating a version of fondue for a 6 course vegetarian dinner I catered – the fondue was the appetizer. Made the fondue set it out – gone in 15 minutes… hostess requested more.. thank goodness I had more ingredients …. LOL!!! I used cream cheese as a base – that way the fondue held for a bit without becoming gummy!! Need to make the original version though… so ooo good!
Very interesting, Nancy…using cream cheese for the base. I can see how that would stabilize the mixture quite a bit. Also, more economical – Gruyere is expensive!
I’ve never made fondu and I really need to change that!!! Actually I don’t think I’ve ever even had it, which is totally weird. Your setup looks fabulous!!
You should try it at least once! A fondue pot isn’t very expensive and can be used for years. Give it a go and let me know how you like it!
My husband has been on a cheese fondue-making binge lately and I’m happy to say that your recipe is very very close to his traditional French recipe! Yay! Now I’m back in the mood for it again!
I had not made fondue for so many years, Jamie, but was so glad to have it again. So simple and so enjoyable.