What is it about hot liquid cheese with white wine and garlic that is so addictive? Hubster and I both get cravings for this and it makes for a fun evening of dipping delicious tidbits into a bubbling pot. I discovered this recipe whilst reading all of Use Real Butter's blog in entirety. I've made several of her recipes and they have all been fantastic. This one makes its way into my meal plan every couple months or when Hubster requests it; whichever comes first.
The first time I made this, I used a cave aged Gruyère from Trader Joe's in conjunction with a full bodied Emmental. I haven't been able to find a Gruyère as flavorful since. Poor Hubster was deployed to Afghanistan when I made that first, delicious batch so he's been making due with yummy, but not divine fondue. I have hope that I will one day find a stellar cheese again.
I will say though that the wine I use elevates this to a whole new level of tasty. I'm not one for dry white wines (I prefer sweet moscatos), but this wine is a MUST for all recipes that call for white wine. I have no less than 9 bottles of it in my pantry just for cooking purposes. We even packed them up and brought them with us when we moved from WA to TN. They're that precious to me. It's the only wine I'll use when making this fondue and it makes a delicious baked shrimp and Tuscan beef short ribs as well. Go pick up a bottle of Chateau Ste Michelle Sauvignon Blanc. (Now that I think about it, it was the same friend who brought over a bottle of this wine and who encouraged me to bake my own bread. Thanks, Scini!)
Traditional Cheese Fondue, courtesy of Use Real Butter
1/2 lb. each shredded Gruyère and Emmental cheese (1 lb total)
1 clove garlic
1 1/2 cups dry white wine
1 tbsp lemon juice
3 tbsps flour
pepper and nutmeg to taste
for dipping (all pieces should be bite sized):
good french bread
apple (I like fuji's for this application)
cooked sausages
carrots
broccoli
Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, sausage, etc and dip in the fondue. Enjoy!
The first time I made this, I used a cave aged Gruyère from Trader Joe's in conjunction with a full bodied Emmental. I haven't been able to find a Gruyère as flavorful since. Poor Hubster was deployed to Afghanistan when I made that first, delicious batch so he's been making due with yummy, but not divine fondue. I have hope that I will one day find a stellar cheese again.
I will say though that the wine I use elevates this to a whole new level of tasty. I'm not one for dry white wines (I prefer sweet moscatos), but this wine is a MUST for all recipes that call for white wine. I have no less than 9 bottles of it in my pantry just for cooking purposes. We even packed them up and brought them with us when we moved from WA to TN. They're that precious to me. It's the only wine I'll use when making this fondue and it makes a delicious baked shrimp and Tuscan beef short ribs as well. Go pick up a bottle of Chateau Ste Michelle Sauvignon Blanc. (Now that I think about it, it was the same friend who brought over a bottle of this wine and who encouraged me to bake my own bread. Thanks, Scini!)
Traditional Cheese Fondue, courtesy of Use Real Butter
1/2 lb. each shredded Gruyère and Emmental cheese (1 lb total)
1 clove garlic
1 1/2 cups dry white wine
1 tbsp lemon juice
3 tbsps flour
pepper and nutmeg to taste
for dipping (all pieces should be bite sized):
good french bread
apple (I like fuji's for this application)
cooked sausages
carrots
broccoli
Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, sausage, etc and dip in the fondue. Enjoy!
This is a party waiting to happen!
They also have an Artichoke & Garlic and a Roasted Garlic & Gruyere Cheese version that work well for this meal. The Chicken & Apple is my favorite though.
Oh yes.
Good french bread. Look at those bubble pockets! Thanks Julia!
Quite the spread!
Use Real Butter's blog is better than mine. It just is. I accept it and I have zero problem with it. Her pictures are gorgeous and I love reading about her journey beating cancer. Not that I need to make excuses for my blog, but if you go look at hers, you realize just how crummy my pictures are. I thought I should let you all know that my pictures are taken with my cell phone. Yes, my cell phone. I don't have a fancy DSLR camera. I wish I did, but I don't; so I make due with my cell phone's camera. My kitchen also has TERRIBLE lighting, especially in the evenings (like when this meal was made). Sorry you have to deal with the less than stellar photos that are the result!
Use Real Butter's blog is better than mine. It just is. I accept it and I have zero problem with it. Her pictures are gorgeous and I love reading about her journey beating cancer. Not that I need to make excuses for my blog, but if you go look at hers, you realize just how crummy my pictures are. I thought I should let you all know that my pictures are taken with my cell phone. Yes, my cell phone. I don't have a fancy DSLR camera. I wish I did, but I don't; so I make due with my cell phone's camera. My kitchen also has TERRIBLE lighting, especially in the evenings (like when this meal was made). Sorry you have to deal with the less than stellar photos that are the result!