Nothing brings people together together like a pot of warm, melted cheese. Swiss and Gruyere meld with the brightness of white wine and lemon. Warming nutmeg and spicy cayenne offer balance and kick. Yes, you need a fondue pot, but you’ll be using it to entertain for years to come. The topping options are endless, just pick your favorites. Get creative and don’t avoid adding fruit, like apples or pears, to the mix. Set out more bread than you might think because no one will be able to stop dipping. Serve with wine for a match made in heaven and a Galentine’s Day to be remembered.
12 ounces Swiss cheese, grated (about 3½ cups)
4 ounces Gruyère, grated (about 1¼ cups)
1 tablespoon plus 1 teaspoon cornstarch
½ large garlic clove
1 cup dry white wine
½ teaspoon lemon zest plus 1 1/2 teaspoons juice (from 1 lemon)
⅛ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper (optional)
Freshly ground black pepper
For dipping (roasted or blanched): Broccoli florets, chopped red potatoes, chopped sweet potatoes, sliced baguette, kielbasa, mini meatballs, sliced apple
Special equipment: Fondue pot
How to Make It
Combine Swiss, Gruyère, and cornstarch in a large bowl. Mix until cheese is evenly coated.
Rub the inside of a fondue pot with the cut side of the garlic; discard garlic. Add wine to pot and bring to a simmer over medium heat.
Slowly begin adding cheese to the fondue pot. Cook, stirring in a figure 8 motion and adding cheese one handful at a time after the previous handful has melted, until a smooth mixture forms. Stay below a simmer once you begin adding the cheese. Add lemon zest and juice, nutmeg, and cayenne and stir to combine. Season with salt and several grinds black pepper to taste. Lower heat to the warm setting, stirring occasionally. Add a splash of wine to loosen the fondue if it begins to thicken too much.
Serve with dipping accoutrements and fondue sticks or skewers.
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