Foto: Half Baked HarvestIngredients
- 3 cups shredded swiss cheese
- 3 cups shredded gruyere cheese
- 2 tablespoons cornstarch
- 1 clove garlic
- 1 cup white wine (may use chicken broth)
- pinch of freshly grated nutmeg
- kosher salt + pepper
- 3 cups shredded cheddar
- 3 cups shredded aged gouda
- 2 tablespoons cornstarch
- 1 clove garlic
- 1 cup beer (may use chicken broth)
- 1/4 teaspoon mustard powder
- 4 ounces crumbled blue cheese (optional)
- kosher salt + pepper
- assorted crackers and breads
- assort winter fruits and vegetables
- thinly sliced grilled steak and or assorted deli meats
- honey and or honeycomb
- toasted nuts (I love marcona almonds (walnuts, and pistachios))
Steps
Add the cheese to a bowl and toss with the cornstarch.
Rub the inside of a fondue pot with garlic; discard garlic. Pour the wine into the fondue pot, and place over medium-low heat. When liquid starts to bubble, start adding the cheese by the handful, stirring until melted and combined. Season with nutmeg, salt and pepper. Keep over low heat until ready to serve.
Add the cheese to a bowl and toss with the cornstarch.
Rub the inside of a fondue pot with garlic; discard garlic. Pour the beer into the fondue pot, and place over medium-low heat. When liquid starts to bubble, start adding the cheese by the handful, stirring until melted and combined. Stir in the mustard powder and season with salt and pepper. If using the blue cheese stir it in now until melted and smooth. Keep over low heat until ready to serve.
Place the fondues on a large board or serving table. Arrange the breads, fruits, vegetables, meats, honey and nuts around the fondue pots. Serve.
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