Monday, May 10, 2010

Cheese Fondue

My two favorite things in my kitchen are my heart-shaped fondue pot and of course my ice cream maker. So what do you get when you combine them together? FONDUE ICE CREAM! Ew, just kidding. Wait. That could be good?

I've tried various fondue recipes. Champagne Fondue. Chipotle Cheese Fondue.

This one is good tried and true recipe:

Adapted from here
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch + extra
1/3 pound Emmental Comte cheese, coarsely grated (a little less than 2 cups)
1/3 pound Gruyère, coarsely grated (a little less than 2 cups)

Because I’ve made some variation of the recipe before and always end up with wayyyy to much cheese stuck to the bottom of the fondue pot, I actually reduced the amount of cheese to about 1/3 pound instead of the original ½ pound from the recipe. This adjustment fed four of my girlfriends and me (so 4 + 2. Haha).

The recipe also called for Emmental cheese as you can see I crossed out above. I used that last time I made this, and the result was a solid, traditional fondue. When I substituted the Comte, the result was DELECTABLE. My friends raved about the flavor. So try it both ways and see which one you like best. But don’t forget to invite me to be a taste tester!

As my cheese was melting, I noticed it still wasn’t thick enough with just the 1 tablespoon of corn starch. So I threw in maybe 2-3 more tablespoons.

As for the white wine, I didn’t use anything special. Just some kind of chardonnay from Trader Joe’s, for probably $6 or less.

The spread:

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