While the wind whipped and the snow slapped at the windows all day yesterday and into the evening, we sat cozy and warm at our dinner table, dipping crusty bits of bread into silky cheese flavored with tangy white wine, Dijon mustard and garlic. Fondue is such a simple meal and while we happen to have all manner of cheeses in the fridge right now, I choose to go the traditional route this time and stick with the conventional "Swiss" cheeses and white wine.
I found a variety of dipping vehicles on hand – some, time honored favorites and others, new successes. Apples, carrots, bread and sausage always work well and are my favorites. Roasted Brussels sprouts, cucumbers and some leftover flank steak rounded out the newcomers. We added a glass of wine and it felt as if we were having a feast rather than the simplest of meals.
3/4 cup white wine
1/2 cup low salt chicken broth
1 teaspoon Dijon mustard
2 cloves garlic
1/2 teaspoon salt or more to taste
several grinds of fresh black pepper
3 oz. grated Gruyere, about 2 cups
3 oz. grated Emmenthaler, about 2 cups
1/4 cup flour
Bring the wine, broth, mustard, garlic, salt and pepper to a simmer. Meanwhile, in a medium bowl, toss the cheese and the flour together. When the wine mixture has come to a simmer, reduce the heat to medium add the cheese in three batches, stirring constantly with a wooden spoon. When the cheese has melted, remove the garlic cloves and transfer to the fondue pot and serve with your favorite accompaniments.
Still digging out from over a foot of snow!
© 2008 Baggywrinkle Publishing