Saturday, November 29, 2008


We all know that melted cheese is basically heaven on earth. The only thing that makes it better is a second course of melted chocolate.
The Toshis and I got together a couple weekends ago for some drinks, some shenanigans, and way too much food eaten off of skewers.
I created my fondue mostly from memory (yes, I eat it enough to guess as to how it should be made), but with a quick trip to the old standby, All recipes. They say these things can feed 4-6, which I suppose is true, since us Toshis shared nicely, but Quinn and I ate an entire pot by ourselves for lunch. We did not go on to the dessert course however.

Traditional Swiss Cheese Fondue
1 clove of garlic
1 cup dry white wine
1/2 lb Swiss cheese, grated
1/2 lb Gruyere cheese, grated
2 tbsp flour
dash of ground nutmeg (1/4 tsp or so)
optional 1 tbsp kirsch brandy (or more or less, to taste)

Grate the cheese, sprinkle with the flour and toss to coat. Rub the inside of your fondue pot with a cut clove of garlic, using the cut side against the pot. Add the wine and simmer. Once the wine is hot, add cheese and flour mixture, a handful or so at a time, allowing to melt between additions. Once all the cheese is melted, add the nutmeg and kirsch if desired and stir to combine.
Serve with tart green apples, cubes of sourdough, and anything else yummy (veggies, salami, breadsticks, etc.).

One of the Toshis was kind enough to leave behind her chocolate fondue recipe, which was divine, so I'm including it here too. I seriously have no idea if this is what she did, or if this was just one of several recipes they used, but I'm going to find out because it was so good. Like, really really good. I have a feeling they served the caramel on the side rather than mixed in, but whatever.

Chocolate Fondue
8 oz dark chocolate, chopped or broken into pieces
8 oz milk chocolate, chopped or broken into pieces
1/2 pint whipped cream
1/2 c caramel sauce
Place all ingredients in fondue pot over low heat, stirring constantly until melted and smooth. Do not allow to boil.
Serve with just about anything: Rice Krispy treats, marshmallows, pound cake, pretzels, fruit, graham crackers. . . and I highly suggest you dip the marshmallows in the chocolate and/or caramel, and sandwich between some graham crackers, a la s'mores. And you can never have too many strawberries.

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