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.
Other fondue recipes you might enjoy:
- 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