Saturday, January 7, 2012

Classic Cheese Fondue


This was perfect! Easy enough to make, but as homely and hearty as it gets. We didn't have a caquelon and burner, so I just used a thin enameled bowl and a small camping gas burner underneath. The heat was a bit hard to control, so I would recommend just using a tealight for this amount.



Ease of Cooking Yummy Factor Apprx. Cost
HK$70 (US$9)
Ingredients (Serves 2)
150g emmental cheese, grated
150g gruyere cheese, grated
1 clove garlic
1 cup dry white wine
1/2 tbs lemon juice
1 tbs flour
1 tbs brandy
1/4 tsps black pepper
Nutmeg to taste

Directions
Make shallow cuts in the garlic and rub the inside of a non-stick sauce pan with it. Discard the clove.
Heat up white wine and lemon juice on a low flame. These should be hot, but not boil.
Slowly add cheese while stirring until it's completely melted.
Add the remainder of the ingredients and stir.
If fondue is too loose, add more cheese. If it's too stiff, add more white wine.
Serve in an enameled bowl (rubbed with garlic!) and place on top of a low flame gas burner to keep the cheese melted.

To Dip
Day-old French bread and ham steak, both cut into bite-sized cubes.