Okay now! Don’t snicker. I realize that Cheese Fondue conjures up images of an old James Bond movie (with Sean Connery*, OF COURSE!) Apres Ski parties, and Euro-type Hipsters wearing black turtlenecks and saying “Yeah Baby’. But fondue can still be fun for a snack. And I still have my old fondue set from the late ’70’s in storage in the small garage. Now I just use a small saucepan on the stove.
*Just had to add that my husband and I came face to face with Sir Sean Connery in Edinburgh, Scotland at the Caledonian Hilton. He was in Edinburgh for the Queen’s July 2007 Garden party when she invited 2,000 of her closest friends to Holyrood House! LOL!! We were in Edinburgh for our honeymoon.
- 2 cups Jarlsburg Cheese, shredded
- 2 cups Gruyère Cheese, shredded
- 1 cup Swiss Cheese, shredded
- 1 clove Garlic, peeled and smashed
- 1/4 cup All Purpose Flour or Wondra
- 2 cups Chardonnay or any dry white wine of your choice
- 1/2 teaspoon Sea Salt
- 3/4 teaspoon Worcestershire Sauce
- Dash of ground Nutmeg
French bread cut in bite size pieces, raw vegetables, cooked ham cubes or cooked shrimp.
Toss together the cheese and flour. Rub the garlic on the inside of saucepan and then discard. Add the wine and heat. Over low to medium low heat add the cheese 1/2 cup at a time. Stir after each addition of cheese until it is melted. Continue until all cheese is added. Add more wine if needed. Add salt, Worcestershire sauce and nutmeg. If you have a fondue pot that uses a little sterno pot, transfer cheese mixture to that and keep the cheese mix hot with sterno. Dip the bread and other items in the fondue and enjoy! This can be easily doubled.