There is no better time for a fondue than winter – after all, the Swiss have been using them to get through their blistering cold weather for over 400 years. A fondue is a perfect dish to linger over with family or friends during cold winter evenings and as an added benefit – it dirties only one lonesome pot in the making!
Here are some tips for making your own winter fondue:
- Take a saucepan or pot and rub the inside with a garlic clove – leave the garlic in the pan or pot for added flavour.
- Pour in 1 cup of dry white wine and 2 teaspoons of lemon juice – bring to a simmer over medium heat.
- Toss in your cheese – about 450g worth. The best melting cheeses to use are gruyere, swiss, emmentaler, cheddar, brie or gouda.
- Gradually add the cheese and 2 tablespoons of flour or cornstarch to the pan, stirring until melted before adding more.
- Discard the garlic and season the fondue mixture with nutmeg and cayenne pepper.
- Transfer the melted mixture to a fondue pot or a slow cooker set to low.
- Serve with bread and other dippers. Some ideas for dippers include roasted brussels sprouts, mini meatballs, prosciutto, French fries, mushrooms, cauliflower, broccoli, chorizo or maybe even boerewors?