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Rach shows you how to make fondue the way the Swiss do, with garlic and a touch of brandy.
For ideas on what foods to dip, Rach likes to use the following:
- Torn breads, per 4 cups use 2 tablespoons EVOO, melt in 2 tablespoons butter, add torn bread and turn to coat evenly, season with kosher salt and pepper, and roast at 400˚F to brown until crispy and golden.
- Garlicky sausages, simmered to cook through, then casings crisped in lightly oiled cast iron or nonstick skillet. Slice 1-inch-thick on a slight bias cut.
- Sirloin tips, patted dry and well-seasoned with salt and pepper, cooked in a little olive oil in cast iron skillet over medium-high heat.
- Large white mushroom caps, cooked in EVOO and butter to brown, add salt, pepper, fresh thyme, finish with brandy or sherry and let it absorb.
- Pearl onions, blanched and peeled, cooked in butter and water or chicken stock until very tender, top with a sprinkle of sugar, salt, white pepper and chopped fresh parsley.
- Baby white-skinned potatoes, boiled in salted water until just tender, 7 to 8 minutes.
- Blanched and cold-shocked vegetables: broccolini florets, cauliflower florets, radishes, asparagus trimmed of tough ends.
- Grape or cherry heirloom multicolored tomatoes
Ingredients
- ½ pound gruyère cheese (8 ounces)
- ½ pound fontina (8 ounces)
- ½ pound gouda (8 ounces)
- 3 tablespoons cornstarch
- 1 ½ cups sauvignon blanc
- 1 ½ tablespoons lemon juice
- 2 cloves garlic, pasted
- 2 teaspoons Dijon mustard
- 1 ½ tablespoons brandy, armagnac or kirsch
- About ¼ teaspoon freshly grated nutmeg
- 1 teaspoon ground white pepper
Yield
Serves: 6
Preparation
Shred cheeses. In a mixing bowl, combine shredded cheeses and toss with cornstarch.
In a small Dutch oven or heat-safe fondue pot, combine wine with lemon juice and garlic and bring to a steady simmer over medium-low heat. A few handfuls at a time, stir and melt in cheeses with a wooden spoon. Add mustard, brandy, nutmeg and white pepper. Place the pot of fondue over low-flame heat to keep warm and insert fondue forks in cheese pot. Arrange dippers of choice on large board surrounding the fondue.
