Wednesday, November 14, 2012

Cheese Fondue

I haven't really disappeared - but my computer has. It has a mind of it's own, I swear. It works fine when take it to get looked at, but acts up when I bring it home. So, until I can get it really fixed, I'm not downloading my pictures onto it. Which is why I haven't posted anything for awhile. However, I did find a few pictures I had stashed away, so I thought I would get out here and post something.

We love going to the Melting Pot restaurant, but it can be pretty pricey. Plus, I only want the cheese and chocolate anyway. So, we found a couple of recipes for cheese fondue that we can make at home. Yes, I do believe that fondue maker is from the 70's. It still works. You can also use a double boiler to melt the cheese and then use some Sterno to keep it warm.

Cheese Fondue

1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

  1. Simmer wine in fondue pot. 
  2. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. 
  3. Stir after each addition of cheese until melted. 
  4. Stir in flour. 
  5. When all the cheese has melted, stir in salt and nutmeg.

Beer Cheese Fondue
8 ounces shredded sharp Cheddar cheese
8 ounces shredded Swiss cheese
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, halved
1 (12 fluid ounce) can or bottle  of your favorite beer

  1. Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
  2. Rub cut side of garlic clove around bottom and sides of fondue pot.
  3. Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
  4. Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.

Don't forget to have plenty of stuff on hand to dip in. We like Granny Smith apples, carrots, rye bread, French bread, and sourdough bread. Happy dipping!