Gruyere Fondue

  • 1-clove whole fresh garlic, skin removed and smashed
  • 2-c white wine
  • 10-oz Emmantaler, grated
  • 5-oz Gruyere, grated
  • 2-T corn starch
  • 2t-salt
  • 1-t Kirsch
  • Traditional accompaniments:
  • Baguette
  • Apple slices
  • Roasted potatoes
  • Cured salami
  • Roasted Mushrooms

Rub a heavy bottom pan with the whole garlic clove till it releases its flavor. Add the wine and bring to a simmer. Meanwhile toss grated cheese with cornstarch. Stir the grated cheeses into the simmering wine, a little bit at a time with a wooden spoon. When melted and smooth, remove from heat, season with salt and pepper. Finish with kirsch.

Roasted fingerling potatoes:
Cut potatoes in half lengthwise and toss with extra virgin olive oil, salt and pepper. Arrange on a sheet tray and roast in a 375 oven till golden brown and cooked through. Approximately 20-minutes.

Roasted Mushrooms:
Choose mushrooms that can be easily skewered and dipped. Portabellas, Crimini, Chantarelle or Button mushrooms are all good choices. Clean desired mushrooms and remove stems. In a heavy bottom sauté pan, bring a bit of olive oil and a touch of whole butter to almost smoking point. Add mushrooms and cook without moving till they begin to turn golden brown. Season mushrooms with salt and pepper and stir. Remove pan from heat and deglaze with a splash of Madeira or white wine. Place pan back on heat and reduce wine till evaporated. Toss mushrooms with chopped fresh parsley and transfer to a dish. Serve immediately or chill and reheat once ready to serve.

Published on June 21, 2010