Classic Swiss Fondue with Crudité
By Sur La Table
Classic Swiss Fondue with Crudité
By Sur La Table
Yield/Serves:
Makes 6 servings, as an appetizer or part of a multicourse meal
Fondue:
1 garlic clove, cut in half
1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, plus more as needed
1/2 pound Emmentaler cheese, grated
1/2 pound Gruyère cheese, grated
2 teaspoons fresh lemon juice
1 tablespoon kirsch (optional)
Sea salt and freshly ground white or black pepper
Crudité for dipping:
1 baguette, warmed in the oven and cut into 1-inch cubes
2 large sweet-tart apples, cored and cut into 1-inch cubes
1 pound assorted raw vegetables such as broccoli, cauliflower, cherry tomatoes and carrots
1 garlic clove, cut in half
1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, plus more as needed
1/2 pound Emmentaler cheese, grated
1/2 pound Gruyère cheese, grated
2 teaspoons fresh lemon juice
1 tablespoon kirsch (optional)
Sea salt and freshly ground white or black pepper
Crudité for dipping:
1 baguette, warmed in the oven and cut into 1-inch cubes
2 large sweet-tart apples, cored and cut into 1-inch cubes
1 pound assorted raw vegetables such as broccoli, cauliflower, cherry tomatoes and carrots
Fondue can be made start to finish at the table with guests taking part in the whole process. To make ahead, use a double boiler to prepare fondue that is ready to go when guests arrive!
Rub the cut side of the garlic clove around the inside of a fondue pot, or around the inside of a bowl set over a double boiler, if using (do not allow the bottom of the bowl to come into direct contact with the water). Add wine and heat until steaming.
Working over medium-low heat, add cheese 1 handful at a time to the wine, stirring until almost melted before adding next handful. Continue until all cheese is melted into the wine, forming a smooth, glossy, melted cheese sauce, about 10 minutes. (It’s important that the fondue stay below a simmer, under 150°F, once you start adding the cheese, or the cheese may separate.) Once all the cheese is incorporated, stir in lemon juice and kirsch. Taste and adjust seasoning with salt and pepper.
To serve: If not already in a fondue pot, transfer fondue to a fondue pot to keep warm and melted at the table. Arrange bread, apples and blanched vegetables on a platter for dipping. Have fondue forks or bamboo skewers available for dipping, as well as small individual plates and extra silverware for each guest. If fondue begins to thicken too much at the table, add small amounts of wine and stir to loosen it.
Rub the cut side of the garlic clove around the inside of a fondue pot, or around the inside of a bowl set over a double boiler, if using (do not allow the bottom of the bowl to come into direct contact with the water). Add wine and heat until steaming.
Working over medium-low heat, add cheese 1 handful at a time to the wine, stirring until almost melted before adding next handful. Continue until all cheese is melted into the wine, forming a smooth, glossy, melted cheese sauce, about 10 minutes. (It’s important that the fondue stay below a simmer, under 150°F, once you start adding the cheese, or the cheese may separate.) Once all the cheese is incorporated, stir in lemon juice and kirsch. Taste and adjust seasoning with salt and pepper.
To serve: If not already in a fondue pot, transfer fondue to a fondue pot to keep warm and melted at the table. Arrange bread, apples and blanched vegetables on a platter for dipping. Have fondue forks or bamboo skewers available for dipping, as well as small individual plates and extra silverware for each guest. If fondue begins to thicken too much at the table, add small amounts of wine and stir to loosen it.