Food isn’t just about nourishing the body, it’s also about nourishing the soul. In the new year, when so many of us forge new relationships with food, we cut out and restrict everything. Keeping a balance will help with long term success, and part of a healthy balance is allowing yourself to indulge on occasion. Our traditional Swiss fondue recipe is very indulgent but is the perfect dinner to enjoy with a loved one, spending time reconnecting. Serve with roasted potatoes, veggies, bread, and crackers for dipping, and pickles for nibbling between bites.
YIELD
2 cups
PREP TIME
15 mins
TOTAL TIME
10 mins
INGREDIENTS
• 1 garlic clove, crushed
• 1 lb Gruyere cheese, grated
• ½ lb Emmentaler cheese, grated
• 1 Tbsp plus 1 teaspoon cornstarch
• 1 tsp fresh lemon juice
• 1 cup dry white wine
• 1 1/2 Tbsp brandy
• 1 tsp fresh ground pepper
• 1 tsp fresh grated nutmeg
DIRECTIONS
- Take your garlic clove and use the side of a chef’s knife to crush it. Rub the crushed garlic into the inside of the cast iron or fondue pot you will be using for the recipe to infuse with flavour.
- In a bowl, toss together the grated Gruyere, Emmentaler, and cornstarch until the cornstarch is evenly dispersed to prevent the cornstarch from clumping when heated.
- Add lemon juice and wine to the cast iron or fondue pot and begin to cook over medium heat, adding the cheese and cornstarch mix as the liquid is heating up. Cook for around five minutes, occasionally stirring until the cheese has begun to melt.
- Add the brandy, ground pepper, and nutmeg, stirring continuously for about ten minutes until the fondue is creamy and thick but is not stringy.
- Serve immediately!
