In Switzerland it get's pretty dang cold. In Switzerland, they also have an abundance of cheese. White cheese, yellowish cheese, cheese from cows, cheese from goats, cheese with holes in it, lots of cheese. With all that cheese to eat and it being really cold, they created Fondue. Which is really good and really hot and really yummy. It can be served with toasted french bread (Baguettes or even Hoagies work great), sliced Granny Smith or Cripp's Pink apples, or blanched veggies like broccoli, cauliflower, carrots, artichoke hearts and asparagus. Who can say no to veggies smothered in cheese?
Here's what you will need for the Fondue:
1/2 pound Swiss cheese, shredded (it's actually called Ementhaller)
1/2 pound Gruyere cheese, shredded
2 tbsp cornstarch
1 clove garlic, minced
1 cup dry white wine (white cooking wine will do in a pinch)
1 tbsp lemon juice
1 tbsp sherry
1/2 tsp dry mustard
1/4 tsp nutmeg, freshly grated if possible
1/4 -1/2 tsp freshly cracked black pepper
Assorted things to dip into the fondue
Here's what you do:
Set up a double boiler. If you don't have one, you can jury-rig one out of a metal bowl that is the same size or slightly larger than your medium saucepan. In a small bowl, coat the cheese in the cornstarch. Set aside. Over the double boiler, bring the wine and lemon juice to a gentle simmer. Gradually stir the cheese into the simmering liquid. The reason for adding slowly is to make it all nice and smooth. After the cheese is smoothly melted, add the sherry and spices. Bring the entire double boiler to wherever you are serving the fondue as it will help keep it hot. You can also use a crockpot to keep it hot and melty. Impale whatever it is you are dipping into your fondue with forks or skewers and enjoy. Suggested beverages are hot tea or coffee with all the normal amenities. Just don't have a big, cold glass of water or something. The fondue will turn to a big, hard lump in your stomach, not that this has happened to me or anything.