Photo & Recipe by Irene Matys |
Let’s be honest, is there anything better in life than melted cheese? Pull out your skewers, because it’s time for a Cheese Fondue! Besides being creamy, wonderful, and decadent in the best possible way, it’s perfect to bring family and friends together.
Fondue is just the right amount of fancy, yet still super casual, making it the perfect indulgence. Here are my rules for fondue:
First and foremost, it’s all about the cheese. The quality and types of cheeses you use will have an enormous impact on the fondue. Use Canadian and local cheeses, such as Emmental, Raclette, Gouda or Old Cheddar.
Use good wine – the taste of wine directly impacts the taste of fondue. unoaked chardonnay or a sauvignon blanc are best. My favourite is Niagara’s Two Sister’s Winery unoaked chardonnay.
Lastly, support your local farmers and producers. Serve what’s in season and use local honey like one of my favourites, Rosewood Winery Smoked Honey.
CHEESE FONDUE
Serves 4
Sauce:
1 cup Ontario unoaked chardonnay or sauvignon blanc
1 garlic clove, grated
1 1/2 cup shredded Canadian Emmental cheese
1 1/2 cup shredded Canadian raclette cheese
3 tsp cornstarch
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp fresh oregano leaves
1/4 tsp fresh ground black pepper
2 tbsp smoked honey
For Dipping:
Mini colourful carrots
Radishes
Cucumber rounds
Red & orange pepper slices
Cherry tomatoes
Apple slices
Gherkins
Kielbasa slices
Soft pretzel cut into 1-inch pieces
Method:
In fondue pot, combine garlic with wine reserving 2 tbsp of the wine. Bring wine to simmer over medium heat.
In a bowl, toss cheeses with 2 tsp of cornstarch.
Add cheeses in batches to wine, stirring constantly with wooden spoon until melted. Stir in Dijon mustard and lemon juice.
Dissolve 1 tsp cornstarch in remaining wine; stir into pot along with oregano and pepper. Bring to simmer, stirring for 1 minute.
Keep fondue at a low simmer, drizzled with smoked honey and served with fresh produce, bread and meat for dipping.