Gruyere, with a taste redolent of toasted almonds, is ideal for savory fondue.
Fondue is a classic preparation borne from necessity. Swiss villagers, separated from an urban environment, had to endure harsh winters relying on the stores of food acquired during warm months. As the cold months lingered, cheese became stale and bread became crusty -- both difficult to eat. By melting the cheese with a liquid, such as wine, the cheese became palatable, and the bread, when dipped in the warm cheese, became edible. Fondue has endured for hundreds of years for its simplicity and sense of community it evokes. A preparation designed for several people to partake of at once, fondue -- savory and sweet -- can easily be made at home.
Instructions
Savory
1. Heat the oven to 350 degrees Fahrenheit. Place five garlic cloves on a sheet pan and lightly coat with olive oil. Place the garlic in the oven and roast for 10 minutes or until browned. Remove the garlic and allow it to cool. Roasting the garlic softens the harshness present in its raw form.
2. Rub the inside of the fondue pot with the roasted garlic cloves and discard. Add 1 cup dry white wine and 1 tbsp. freshly squeezed lemon juice to the pot and set heat to medium. Heat the wine and lemon juice for six minutes and set heat to low. The warm wine facilitates the melting of cheese.
3. Add 1/2 lb. finely shredded gruyere cheese and 1/2 lb. finely shredded fontina cheese to the pot. Allow the cheese to melt, approximately 15 minutes. Stir intermittently with a wooden spoon to mix the cheeses.
4. Mix together 2 tbsp. cherry liqueur and 1 tbsp. corn starch in a small bowl. Add the corn starch and liqueur to the pot, followed by 1/2 tsp. smoked paprika and 1/2 tsp. ground nutmeg. Stir well. As the cheese reduces, add more wine to reconstitute, if desired.
Sweet
5. Fill a saucepan half-full with water and place over medium-high heat. Place a metal mixing bowl over it.
6. Pour 3/4 cup heavy cream in the mixing bowl followed by 12 oz. roughly chopped dark chocolate.
7. Stir the chocolate and cream, constantly and slowly, until completely melted. Finish with 1 tsp. freshly chopped mint and 1 tsp. of liqueur. Liqueurs that pair well with dark chocolate fondue include cherry, amaretto and cherry.
8. Pour the chocolate fondue into the pot and keep it warm with a tea light.
Tags: cheese became, cheese finely, cheese finely shredded, chocolate fondue, corn starch, dark chocolate, finely shredded