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ELAINE'S SWISS FONDUE

Recipe byKansasKate
Notes: 

Use an electric fondue pot or an electric skillet. Or our favorite: a Silit caquelon "pot for cheese fondue" (steel pot, Silargan interior, wooden handle) on a Fagor portable induction hob. (We've found that a Sterno-type fondue pot is better for chocolate than cheese.)

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Ingredients: 

1 baguette (day old)
1 Tablespoon flour
1 pound Swiss cheese, grated
1 clove of garlic, peeled
1 cup dry white wine (Neuchâtel from Switzerland or Chablis from France)

Optional: Add a splash of Kirsch and/or a pinch of freshly ground nutmeg.

Note: A mix of Emmentaler & Gruyère cheeses is good but if not available, plain old Swiss cheese is fine.

  1. Cut or tear baguette into 1" cubes; set aside.
  2. Grate cheese(s)
  3. In a bag combine the grated cheese and the flour (and nutmeg, if using). Close the bag and shake vigorously until the flour has lightly coated the cheese. (The bag can be a very large ziplock, a paper grocery sack, a plastic grocery sack, or a re-useable cotton produce bag.)
  4. Cut the peeled clove of garlic in half. Using the flat cut surface, rub the inside of the pot w/ both halves.
  5. Add the wine. Set the fondue pot to medium heat. 
  6. Meanwhile, finely mince the garlic and add it to the wine. 
  7. When tiny bubbles form in the wine, begin adding the cheese a handful at a time, stirring constantly until it has all melted. 
  8. Using fondue forks, dip the bread in the cheese. If you don't have fondue forks, a dinner fork would work as wood skewers. Serve w/ the wine used in the recipe. 
  9. NOTE: Most likely you will need to adjust the heat up and down a few times during the meal. The fondue will get too thick if cools down, and it will scorch if it gets too hot. If a thin crust of cheese forms at the bottom, that's ok, as long as it doesn't burn. 

This will serve 2 freezing-cold, ravenous adults. Add a salad and dessert, and it will serve 4.  

 

Comments

KansasKate's picture
KansasKate

Mother often fixed this during the winter when I was growing up. She used an electric skillet and we ate it at the breakfast table -- much easier for short children's arms to reach. During the 1960s, wine & grocery shopping in small Midwestern towns was rather limited; in a pinch, she used all Swiss cheese and California Chardonnay. My favorite wine for this recipe is Spanish -- Marqués de Cáceres Rioja white -- and I use it even though more "authentic" wines are available. Since you'll use only 1 cup in the recipe, you can drink the rest of the bottle w/ the fondue. If I'm feeling lazy, I get a package of pre-grated fondue cheese from Whole Foods or Trader Joe's.

 
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