Cheese for Dinner
Monday, April 3rd, 2006
There is nothing better than watching basketball and eating cheese for dinner. Ok maybe the basketball part doesn’t thrill you but trust me, this dinner is perfect for watching your sport of choice, a movie or even just hanging out with friends.
I haven’t had fondue in about a year when we took Evan’s Mom out to the Melting Pot for Mother’s Day last year. Fondue is a funny concept…you have to basically cook your own food. But it is a great way to eat your veggies! Ok, truthfully I ate all of the veggies and Evan ate the meat but that’s beside the point.
Fondue can be a finicky thing to make, it is like risotto in that is required a bit of attention and constant stirring but the ingrediant list is accessible and you can dip in whatever you like. It’s also a great way to clean out the fridge and use up all of your leftover meat and veggies.
I seared some beef stew meat, cut up some green apples and brought out some leftover roasted broccoli and dinner was done! The top picture is our creation, a Philly Cheese Steak on a Stick!
Classic Swiss Fondue
1 garlic clove cut in half
1 1/2 cups dry white wine
1 T kirsch or brandy
8 ounces shredded Swiss or Emmental cheese (2 cups)
8 ounces shredded Gruyere cheese (2 cups)
3 T all purpose flour
1/8 t black pepper
pinch ground nutmeg
dippers of your choice
1. Rub inside of fondue pot or heavy non reactive pot with garlic, discard garlic. Pour wine into pot and heat over medium-low heat until very hot but not boiling. Stir in kirsch.
2. Meanwhile, in a medium bowl toss cheeses with flour until mixed. Add cheese mixture one handful at a time, into the wine and stir constantly and vigorously until cheese is melted. If the mixture separates, increase the temperature to medium stirring until just smooth. Stir in nutmeg and pepper.
3. Transfer fondue to table, placed over a tabletop heater to keep hot. Dip with your choice of fruits, veggies, meats and breads!
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