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Fondue at Home!

Fondue started out as a meal made in order to use up items that you may only have a bit of. The winters in Switzerland are harsh, and this was a meal to get by. The heel of some stale bread, ends of the cheese, bottom of a bottle of wine, a little fruit, a little veg etc etc. It is a great way to do a fridge & pantry cleanout, or a fun ‘event’ to plan & purchase items specifically for. And it is an event! Anytime you can spread out ingredients across your kitchen table and share in the joys of dipping & trying different combinations is a party to me:) Printable Recipe: https://kitchenwithbritt.com/recipe/f... Ingredients: 1 cup dry white wine 2 tablespoons all-purpose flour or cornstarch ¼ teaspoon ground nutmeg ½ pound shredded Swiss cheese ½ pound shredded Gruyère cheese ¼ teaspoon salt 3 Cloves Sliced Garlic Instructions: 01. Start off by heating up some olive oil on medium low and sauté garlic. 02. After 1 minute, add the wine into the pot - if you are using a gas stove, turn the heat completely off before adding and then turn it back on. While that is simmering, toss the cornstarch into your shredded cheese. I use tongs to just make sure it’s dispersed evenly! 03. Once the wine is up to a simmer, begin adding 1/2 cup of the cheese mixture at a time. Wait until each addition has completely melted before adding the next. 04. Add in some fresh nutmeg, salt and pepper to taste. It is ready to serve! You can use a traditional fondue pot with candle to keep it warm, an induction burner is great, or even a mini crockpot can keep it warm while you serve! ----------------------------------------------------------------------------------------------------------------------------------------------------- Some variations that you may want to try: -Trying a beer cheese by replacing the wine in the recipe with a good brown ale. -Using cheddar cheese & adding 1-2 T. of whiskey at the end. -Adding chopped cornichons or caramelized onions. -Make it Mexican with chiles in adobo sauce & monterey jack…top with bacon. Have fun with variations, as well as all the endless possibilities for dippers! Here are some of my favorites, but the world is your fondue pot!! Steamed Vegetables – halved mini potatoes, broccol or cauliflower, green beans. Raw Vegetables – carrots, celery, cherry tomatoes, radishes. -Pickled Vegetables – the acidity of the pickles with the richness of the swiss cheese & bite of white wine is DIVINE!! -With pickles, make sure to blot them dry with a paper towel before placing them on your tray, so the cheese sticks to them better. -Fruit – ENDLESS!! A sour grannysmith apple pairs wonderfully, assorted berries, dried fruits such as apricots & figs are delicious, Asian pears, fresh figs etc. -Chunks of crust bread – stale or fresh. A good sourdough or a seedy multigrain are my favorites. -Pretzels (I love the braided honey wheat sticks!), assorted crackers & breadsticks. I recommend serving the same, or similar, alcohol as you use in the fondue, it will pair perfectly! And no stress if you do not have a fondue pot & dippers. You can make it in a saucepan and serve it right out of it, for easy reheating, or pour into a bowl & periodically microwave it for consistency! Bamboo skewers work great for dipping. Enjoy!!