email this pageThe 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
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 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
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
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.
Per serving: 280 calories, 19g fat, 14g prot., 4g carbs., 0g fiber, 670mg sodium.
Related Stories
If you enjoyed reading this story, Hot Pot!, then you might enjoy these other stories.- Brennan’s Big Easy
- A Good Glass of Wine February 2006
- Say Cheese
- The Big Cheese
- Made for Each Other—Apples and Cheese
Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
