As the weather gets colder, my thoughts turn to comfort food more than usual – if that’s possible! This is a pretty simple fondue that you can dress up with whatever you’ve got on hand.
Basic Fondue
- 1 clove garlic, very finely chopped & crushed
- 1 1/2 cups white wine
- 3 cups fontina cheese, grated
- 1 cup maasdam cheese, grated
- 1 tab cornflour
- 1 tab lemon juice
- nutmeg, smoked paprika & pepper to taste
In a heavy pan (I use an enamel saucepan I keep just for fondue) heat the wine. Before it starts to steam, add the garlic. This should be so fine it’s almost a paste. Add the cheese very carefully, stirring all the while. Once it’s all incorporated and the fondue is starting to bubble, add the cornflour that’s been mixed with the lemon juice. Cook it a further 5 mins and add fresh grated nutmeg, a little smoked paprika (ordinary will do) and pepper if you want it.
Serve at the table on a spirit burner fondue platform. (I got mine from an op-shop for about AU$5) Traditionally, this is served with just crusty bread, but it’s an ideal supper for vegetarians with a variety of things to dip in the cheese. Celery, carrot and cooked potato are great! For variety, I served mine with carrot sticks, a Spanish Chorizo sausage cut in half lengthways and sliced as well as a crusty baguette. So yummy, so filling!
Note: If you can’t find Fontina (a beautiful Italian melting cheese) or Maasdam (a Dutch take on traditional Swiss cheese) substitue with Emmental, Gruyere, Edam or Gouda.
Debra Manskey
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