Bâlehoo

Oh, don’t you ever get tired of cheese, you might ask? Well, no. And especially not in the peak of Fondue Season. (Basel’s recent snowy mix kicked things off with a bang)

However, since for many the economy is still melting faster than a glob of Gouda caught in a forest fire , it is good to know that you don’t have to shell out some serious Swiss CH(F)eeses to get the goods.

Here, from me to you is my absolutely favorite, award-winning (well not really but it SHOULD be) recession-proof, belly busting Cheese Fondue Recipe (adapted from a Tyler Florence recipe - he was on the right track, but sissied out on the garlic, kirsch and cheese quantities). Remember, when it comes to cheese fondue, more is, indeed, more.

Balehoo’s Fondue Fanstastic Recipe
1/2 pound Emmentaler cheese, shredded
1    pound Gruyere cheese, shredded (Check MIGROS - they often have sales on their prepackaged Gruyere and it is quite good)
2    tablespoons cornstarch
3    garlic cloves, peeled (for the garlic fearing…or those with important morning meetings… start with 1 clove and add to taste)
1    cup dry white wine
1-2 tablespoons lemon juice (I like mine lemony, but adjust according to your taste)
3    tablespoon cherry brandy, such as kirsch (again, those with morning meetings and/or cirrhosis of the liver should start with 1 tablespoon, but don’t be too shy….this combines with the garlic to give this fondue its 1-2 punch.
3/4 teaspoon dry mustard
Pinch nutmeg

Crusty bread (white, brown or both) cut into bite-size cubes
Firm veggies, such as broccoli, cauliflower, and carrots, cleaned, blanched and cut into bite-sized pieces
1 packet Alka Seltzer (optional, for those in need of a post-fondue pancreas cleanser)

Directions: In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with one of the garlic gloves then set aside. If you are not able to put your fondue pot on the stove, use a regular metal pot and rub the inside of both the metal pot and your fondue pot (for transfer later).

Over medium heat, add the wine and lemon juice to your fondue or metal pot and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid, stirring until smooth before adding more. Once smooth,  stir in the garlic cloves, most of the kirsch, dry mustard and nutmeg. Continue stirring the melted mixture over heat for a few minutes to let the flavors start to meld.

Next, if you’ve been using a metal pot, light the bunsen burner (or use a votive candle ) under your fondue pot to warm it for a few moments and transfer the fondue into your fondue pot.

Serve with chunks of breads and cut-up vegetables using wooden skewers or fondue forks to dip into the cheesy goodness!  Note that I recommend leaving the garlic cloves in the mix for extra kick, but if you fear a close encounter of the garlic kind, you can remove them before serving.

This entry was posted on Sunday, January 10th, 2010 at 3:26 am and is filed under Bâlehoo. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.