Fondue Fun Facts

Whether cheese, chocolate, or hot oil, there is some fondue folklore you should be aware of.

If a woman drops her food into the fondue, she must kiss everyone at the table. If a man, however, drops his food into the fondue, he has to buy a bottle of wine for the table. We’re not sure where this double standard originated but it looks like it was “guy” inspired.

Classic Fondue

• 1/2 pound Gruyere, coarsely grated (about 2 1/2 cups)
• 1/2 pound Emmenthal, coursely grated (about 2 1/2 cups)
• 2 tablespoons cornstarch
• 1 garlic clove, halved
• 1 cup dry white wine
• 2 teaspoons fresh lemon juice
• 2 tablespoons apple brandy
• Accompaniments: Cubed country bread, assorted blanched vegetables such as broccoli, cauliflower, carrots, and pearl onions

In a large bowl, toss together the cheese and the cornstarch.

Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, and the lemon juice, and boil the mixture for 1 minute.

Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes.

Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter.

 

Beer and Cheddar Fondue

• 1/2 cup shredded sharp cheddar
• 1 cup shredded smoked Gouda
• 1 tablespoon cornstarch
• 1 cup German or other full flavored beer (not that bland and watery light beer)
• 2 tablespoons Dijon mustard
• A few drops of hot sauce
• A few drops of Worcestershire sauce
• Similar accompaniments to above plus cubed or thick sliced and browned wursts such as knock, brat, or brot

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot. In the same pan, bring the cooking water back to a boil and add the sliced wursts. Cook, uncovered until all the liquid has evaporated (be careful not to burn the wursts). Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts near fondue.

Complete the dipping selections with vegetables and cubed bread.