Fondue My Way

Fondue+Ingredients.jpeg

Serve the fondue with chunks of bread for dipping, of course. Steamed waxy potatoes, cauliflower and Brussels sprouts also appeal to me with fondue. A tart white wine is the typical accompaniment; it helps cut through the fat. 

  • 2/3 pound coarsely grated aged Comté

  • 1/3 pound coarsely grated Appenzeller

  • 1 tablespoon plus 1 teaspoon potato starch

  • 1 garlic clove, halved

  • 3/4 cup dry white wine

  • 1 tablespoon kirsch, or more to taste

  • Kosher or sea salt

  • Coarsely cracked black, pink or green peppercorns, or a combination

In a bowl, toss the grated cheeses with the potato starch.

Rub your fondue pot all over with the cut sides of the garlic. Add the white wine and place the pot over the heat source. When the wine begins to simmer, add the cheese a little at a time, whisking briskly until the cheese melts. When you have added all the cheese, it has all melted and the fondue is smooth and thick, add the kirsch. Taste for salt. Scatter the peppercorns on top and serve immediately.

Serves 4 to 6