Fondue

Name: Fondue
Cuisine: Irish
Ingredients: Turn on the heat to medium and pour in a couple of large glasses of dry white wine, about 400 ml (14 fl oz), for 6 people. Heat until the wine starts to bubble and then mix in the cheese, a handful at a time, stirring it in with a wooden spoon using a figure-of-eight motion (see above). Once the cheese has melted, add another handful, until all the cheese is used and the sauce is thick enough to coat the back of the spoon – pour in more wine if the mixture looks too thick.; Finally, add the Reblochon, which you can scoop out with a spoon after removing the rind on top of the cheese. This final addition will add a lovely gloss to the fondue and lend an even more velvety texture. Season with salt and freshly ground black pepper to taste and then pour into the fondue pot that you have warmed through in the oven in readiness. At the table, place the fondue pot on its little stove and then stir in a slug or two of Kirsch liqueur. To serve, dip cubes of day-old baguette, bite-sized steamed potatoes, with skin on, and steamed broccoli florets into the fondue.; Grate the Comté or Gruyère, Beaufort Chalet d’Alpage, Emmenthaler and Reblochon and mix together in a bowl. I always start the fondue on the kitchen stove as this is quicker and you can control the melting process much better. Rub the inside of a large heavy-based saucepan with a large garlic clove, crushing it against the inner surface. Discard any large chunks of garlic but leave the smaller pieces in the pan.; Turn on the heat to medium and pour in a couple of large glasses of dry white wine, about 400 ml (14 fl oz), for 6 people. Heat until the wine starts to bubble and then mix in the cheese, a handful at a time, stirring it in with a wooden spoon using a figure-of-eight motion (see above). Once the cheese has melted, add another handful, until all the cheese is used and the sauce is thick enough to coat the back of the spoon – pour in more wine if the mixture looks too thick.; Grate the Comté or Gruyère, Beaufort Chalet d’Alpage, Emmenthaler and Reblochon and mix together in a bowl. I always start the fondue on the kitchen stove as this is quicker and you can control the melting process much better. Rub the inside of a large heavy-based saucepan with a large garlic clove, crushing it against the inner surface. Discard any large chunks of garlic but leave the smaller pieces in the pan.; Grate the Comté or Gruyère, Beaufort Chalet d’Alpage, Emmenthaler and Reblochon and mix together in a bowl. I always start the fondue on the kitchen stove as this is quicker and you can control the melting process much better. Rub the inside of a large heavy-based saucepan with a large garlic clove, crushing it against the inner surface. Discard any large chunks of garlic but leave the smaller pieces in the pan.; Grate the Comté or Gruyère, Beaufort Chalet d’Alpage, Emmenthaler and Reblochon and mix together in a bowl. I always start the fondue on the kitchen stove as this is quicker and you can control the melting process much better. Rub the inside of a large heavy-based saucepan with a large garlic clove, crushing it against the inner surface. Discard any large chunks of garlic but leave the smaller pieces in the pan.; Grate the Comté or Gruyère, Beaufort Chalet d’Alpage, Emmenthaler and Reblochon and mix together in a bowl. I always start the fondue on the kitchen stove as this is quicker and you can control the melting process much better. Rub the inside of a large heavy-based saucepan with a large garlic clove, crushing it against the inner surface. Discard any large chunks of garlic but leave the smaller pieces in the pan.; Finally, add the Reblochon, which you can scoop out with a spoon after removing the rind on top of the cheese. This final addition will add a lovely gloss to the fondue and lend an even more velvety texture. Season with salt and freshly ground black pepper to taste and then pour into the fondue pot that you have warmed through in the oven in readiness. At the table, place the fondue pot on its little stove and then stir in a slug or two of Kirsch liqueur. To serve, dip cubes of day-old baguette, bite-sized steamed potatoes, with skin on, and steamed broccoli florets into the fondue.; Finally, add the Reblochon, which you can scoop out with a spoon after removing the rind on top of the cheese. This final addition will add a lovely gloss to the fondue and lend an even more velvety texture. Season with salt and freshly ground black pepper to taste and then pour into the fondue pot that you have warmed through in the oven in readiness. At the table, place the fondue pot on its little stove and then stir in a slug or two of Kirsch liqueur. To serve, dip cubes of day-old baguette, bite-sized steamed potatoes, with skin on, and steamed broccoli florets into the fondue.; Finally, add the Reblochon, which you can scoop out with a spoon after removing the rind on top of the cheese. This final addition will add a lovely gloss to the fondue and lend an even more velvety texture. Season with salt and freshly ground black pepper to taste and then pour into the fondue pot that you have warmed through in the oven in readiness. At the table, place the fondue pot on its little stove and then stir in a slug or two of Kirsch liqueur. To serve, dip cubes of day-old baguette, bite-sized steamed potatoes, with skin on, and steamed broccoli florets into the fondue.; Finally, add the Reblochon, which you can scoop out with a spoon after removing the rind on top of the cheese. This final addition will add a lovely gloss to the fondue and lend an even more velvety texture. Season with salt and freshly ground black pepper to taste and then pour into the fondue pot that you have warmed through in the oven in readiness. At the table, place the fondue pot on its little stove and then stir in a slug or two of Kirsch liqueur. To serve, dip cubes of day-old baguette, bite-sized steamed potatoes, with skin on, and steamed broccoli florets into the fondue.; Finally, add the Reblochon, which you can scoop out with a spoon after removing the rind on top of the cheese. This final addition will add a lovely gloss to the fondue and lend an even more velvety texture. Season with salt and freshly ground black pepper to taste and then pour into the fondue pot that you have warmed through in the oven in readiness. At the table, place the fondue pot on its little stove and then stir in a slug or two of Kirsch liqueur. To serve, dip cubes of day-old baguette, bite-sized steamed potatoes, with skin on, and steamed broccoli florets into the fondue.; Finally, add the Reblochon, which you can scoop out with a spoon after removing the rind on top of the cheese. This final addition will add a lovely gloss to the fondue and lend an even more velvety texture. Season with salt and freshly ground black pepper to taste and then pour into the fondue pot that you have warmed through in the oven in readiness. At the table, place the fondue pot on its little stove and then stir in a slug or two of Kirsch liqueur. To serve, dip cubes of day-old baguette, bite-sized steamed potatoes, with skin on, and steamed broccoli florets into the fondue.

Preparation info

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

Try experimenting with your own favourite cheese combinations when making this fondue. Many of the cheeses mentioned in this book, especially those in the Alpine chapter, are suitable. Even Irish and British cheeses work beautifully.

Method

When making a fondue there are a few important points to remember: use a good-quality cheese and ensure it is at room temerature; grate the cheese before starting to cook using a heavy-based saucepan and stir the fondue in a figure of eight to ensure it is evenly mixed.