CHEESE FONDUE WITH FRENCH MUSTARD & HERBS
8
30
minutesLooking back on vintage recipes will always lead you to fondue. With the dinner party back in vogue and singles ready to mingle, fondue is on the menu. Up your hosting game with the Swissmar Fondue Pot and this recipe. We added our French Mustard & Herb Blend to the classic Swiss cheese and wine combo. Set out steamed potatoes, hunks of baguette and sliced pears and get ready for a dip. Fabulous.
We loved reworking throwback recipes for our 2022 Digital Holiday Lookbook – perfectly titled Vintage. Big fun and big flavors in every recipe. Take a look, and you’ll agree: it’s Dinner Party time!
Ingredients
1 clove garlic, halved
1 lb gruyere cheese, grated
1/2 lb fontina, Emmentaler or swiss cheese
1 Tbl + 1 tsp cornstarch
1 cup white wine
Juice of 1/2 lemon
1 Tbl brandy
Freshly grated Nutmeg
Baguette chunks, steamed potatoes, pears for dipping
Instructions
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- Rub the garlic over the inside of the fondue pot. Discard the garlic clove. Set the fondue pot over the lit burner.
- In a heavy saucepan, bring the wine and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the French Mustard & Herb Blend, brandy and a few scrapes of nutmeg. Scrape into the fondue pot to keep warm and for serving.
- Arrange an assortment of bite-size dipping foods on a platter or in bowls. Serve with fondue forks or wooden skewers. Dip and enjoy!
