Melting Pot. Steamer's cheese fondue recipe
Fondue is back, and it's big. "It's a fun, casual meal for two or more," says Deerhurst Executive Chef Rory Golden. "Plus it uses some of our favourite treats like cheese, chocolate and seafood." Here's a quick, home kitchen version of Steamers Steakhouse's hot new classic. Serves 4-6)
Ingredients
Not every fondue recipe calls for cornstarch, but we find it helps keep the cheese and wine from separating.
- 1 clove garlic, halved lengthwise
- 1-1/2 cups dry white wine
- 1 tbsp. cornstarch
- 2 tsp. Kirsch
- 2 cups (1/4 kilo) Emmental cheese, coarsely grated
- 2 cups (1/4 kilo) Gruyère cheese, coarsely grated
Preparation
Rub inside of a medium heavy pot with cut sides of garlic clove and then discard garlic. Add wine to pot and bring just to a simmer over medium heat. Meanwhile, stir the cornstarch and Kirsch together in a small bowl or cup. Gradually add the cheeses in small handfuls to pot and cook, stirring steadily in a zigzag pattern (which helps keep the mixture from clumping) until cheese is all melted and mixture is smooth. Do not let boil. Stir cornstarch mixture again and then stir slowly into fondue. Cook, stirring steadily from bottom of pot for 5 to 7 minutes until mixture is thickened. Transfer into your fondue pot, set over a flame and enjoy.
Serving
WHAT TO DIP Cubes of French bread, chunks of apple and pear, roasted potatoes, red pepper wedges, blanched broccoli florets.
WHAT TO DRINK Dry white wines like Riesling or Sancerre or German lager.
CHEESE PLEASE Other good cheese substitutions include Appenzeller, Comte and Tête de Moine.
SWISS TREAT When you're done eating, leave a thin coating of cheese on the bottom of the pot and let it cook into a brown crust that you can scrape or lift off and share with your guests - a Swiss delicacy.
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