Sunday, April 10, 2011

National Fondue Day April 11 -- Make Your Own

We know that 4-11 is National Fondue Day, so we thought you might enjoy celebrating at home with a pot of delish cheesey wonderfulness. You can buy pre-packaged, ready-to-heat fondue in the cheese section at King Soopers, or you can make your own, which is easy and fast. Either way, we recommend you have all of your dippers ready before you begin making the fondue as you're going to want to serve it immediately. If you are using a fondue pot (even if it's electric), a chafing dish or a crockpot to keep your fondue warm while serving, it is suggested that you make the fondue in a saucepan on the stove then transfer it to your serving dish. Or you can make the cheese fondue in an electric skillet and simply serve it from that. Long-handled fondue forks are not an absolute necessity for cheese fondue but do make it fun. We recommend french bread, chunks of ham, cauliflower, broccoli and green apples for cheese fondue dippers.

pound good-quality Swiss cheese, such as Jarlsberg, Gruyere or Emmenthaler (Cosentino's has Jarlsberg Swiss cheese on special this week for $7.99 per pound and, as always, Trader Joe's has a great selection of good cheeses at reasonable prices.)1 tablespoon all-purpose flour
1 clove garlic, peeled and cut in half
2 cups dry white wine, such as sauvignon blanc, pinot grigio or chardonnay. Morgan's Liquors on Downing and Evans has some great selections to choose from. An alternative is Little's Liquors at 2390 S. Downing.2 tablespoons Kirsch (cherry liqueur)1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
• Using the shredding blade in a food processor or by hand using a shredder, shred the cheese. Place it in a large bowl.
• Sprinkle the flour over the shredded cheese and toss to coat all of the cheese/
• Rub the halves of the garlic clove all over the insides of the saucepan you are using to make the fondue. then discard the garlic.
• Add the wine and kirsch to the pan and bring it to a simmer over medium-low heat.
• Add the shredded cheese in handfuls, stirring constantly after each addition and completely melting the cheese before adding another handful. Leave whatever excess flour that has fallen to the bottom of the bowl in the bowl. Don’t add this to the fondue.
• Continue to stir until all cheese is melted and fondue is smooth. Stir the nutmeg, salt and pepper.
• Transfer the fondue to a fondue pot or chafing dish and keep warm on low while serving.

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