Now that summer has officially come to a close and the temperatures are starting to drop, I thought I’d embrace the change in season the best way I know how, with food. Now fondue isn’t a particularly seasonal food, but as far as comfort foods go, it’s right up there with mint chip ice cream and my mom’s mashed potatoes. So naturally I thought there would be no better way to ring in fall than with one of my favorite (and surprisingly easy to make) cheese fondue recipes.
Here’s what you’ll need:
- Fondue Pot (I bought this electric one off amazon)
- 2 tsp of garlic (minced)
- 1 cup dry white wine
- 3 cheeses of your choice, 1 cup of each: try to pick things that vary in texture and taste (I picked a creamy dill havarti, a sharp cheddar, and a monterey jack)
- 2 tablespoons of flour/cornstarch
- Your choice of dippings: I chose apples, sourdough bread, carrots, and celery
- lemon juice (optional)
- pinch of nutmeg (optional)
Note: You’ll want to make this on the stove, not on the electric warmer. While I decided to make this in a separate pot before transferring to the fondue pot, you could absolutely make the whole thing in your fondue pot on the stove.
Step 1: Chop up your dippings before cooking and set aside. To assure your apples do not brown lightly coat them with lemon juice (optional).
Step 2: Grate your cheeses.
Step: 3: In a medium-sized pot, simmer together minced garlic and white wine for 7 minutes. While this simmers, turn on your electric pot, I found that on this model a 3-4 worked fine for cheese.
Step 4: Slowly add your cheeses. I took one *small* handful at a time and added the cheeses in a rotation (havarti, cheddar, jack, repeat). Do this slowly, stirring in between so you maintain that gooey texture. You also want to keep the fondue constantly moving so that it doesn’t burn at the bottom and sides of the pot.
Step 5: Once the cheese has melted, add 2 tablespoons of flour.
Step 6: Stir in a pinch of nutmeg (optional).
Step 7: Move your fondue mixture onto the fondue electric warmer