Hot Pot!

by Larry Olmsted

Fondue is perfect for cozy fireside eating for two, but in February 2007, New York Chef Terrance Brennan had a bigger idea. He set a Guinness World Record by making the world’s largest fondue, a vat of melted cheese weighing in at more than a ton. As the chef/owner of the Big Apple’s premier cheese-centric restaurant and specialty cheese retailer, Artisanal Fromagerie Bistro & Wine Bar, Brennan knows a thing or two about fondue. His 2,100-pound masterpiece required 1,900-pounds of cheese, 105 gallons of white wine, and many pounds of salt, nutmeg, pepper and cornstarch. Brennan, who also owns the city’s Artisanal Premium Cheese Center where cheese classes are held several times a week, donated the dish to City Harvest, a nonprofit group that feeds the homeless. While Brennan had to locate a century-old sugar mill urn, fabricate a custom set of propane burners, and even get a special permit from the fire department, his normal-sized recipe is straightforward for home cooks. It’s a great choice for entertaining, simple to make and fun to share.

The classic Swiss dish has made a big comeback in the last few years, according to Brennan. “Who doesn’t love melted cheese? It’s a highlight item on our menu, and we sell a ton of it.” No pun intended.

Artisanal Fondue

Photo by Mark Boughton; styling by Teresa Blackburn

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artisanal , fondue , kosher , salt , garlic

Ingredients

1 teaspoon kosher salt
1 large garlic clove, end cut off and discarded
3 cups shredded Comté, Hoch Ybrig or Emmental, at room temperature
5 teaspoons cornstarch
1¼ cups dry white wine
1 teaspoon freshly squeezed lemon juice
Pinch of nutmeg
Coarsely ground black pepper

Instructions

1. Put 1 teaspoon salt in a fondue pot or a heavy-bottomed 2-quart, stainless steel saucepan. Rub exposed end of garlic clove over surface of pot, starting in the salt and coating the entire surface. Discard garlic.
2. Combine cheese and cornstarch in a medium bowl; mix well.
3. Add wine and lemon juice to pot; bring to a boil over medium-high heat. Slowly add cheese mixture, ½ cup at a time, whisking continuously and allowing cheese to melt completely before adding more.
4. Cook over medium heat 1 minute. Season with nutmeg and pepper. Serve with cubed bread (day-old is best, but any crusty bread will work), apples, boiled fingerling potatoes, sautéed beef tips, pickled vegetables, or air-dried beef, Kielbasa and sausage. Serves 6.

Recipe courtesy of Chef Terrence Brennan, Artisanal Fromagerie Bistro and Wine Bar, New York City, Relish Tastes of America, "Hot Pot!" December 2007.

Nutritional Information

Per serving: 280 calories, 19g fat, 14g prot., 4g carbs., 0g fiber, 670mg sodium.

By Larry Olmsted, a food writer in Hartland Four Corners, Vt.