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  Smoky Fondue for Two

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A general rule for fondue - you need 1 tablespoon of wine per ounce of cheese.



 

While fondue is great for large groups, sometimes it's nice to just have enough for two. In this recipe, we used a a smoky cheese along with our Swiss for a nice balance of flavors and for a nod towards the Swiss tradition of enjoying smoked meats with fondue. Try a dry, white wine with the fondue.

4 ounces Swiss cheese
2 ounces smoked gouda or cheddar
6 tablespoons dry, white wine
1 tablespoon cornstarch
1/2 baguette, cubed
Apple slices

Toast your cubed baguette in the oven at 350 degrees until golden brown, flipping at least once.

In a double boiler with simmering water in the bottom, begin melting your cheese with 5 tablespoons of the wine, stirring regularly.

Whisk the last tablespoon of wine together with the cornstarch and add to the melted cheese once it is creamy and completely melted.

Continue stirring until everything thickens slightly or to your liking.  Use long skewers for dipping the toasted bread and apple slices. Serve from the double boiler - the warm water in the bottom pan will keep your fondue warm and melted.

Serves 2.


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