Cheese is my favorite food, period. Goat cheese, cheddar cheese, brie cheese, burrata cheese, I don’t discriminate.
A boiling pot of cheese mixed with champagne, garlic, lemon juice, some more booze, and pepper? My heaven. What’s more is you can dip anything — healthy or not — into the cheese and it’s instantly more delicious. Fondue makes for a social meal, and you may even get some action — our household rule is that if you lose what you’re dipping in the pot, you owe the person to your left a smooch. This recipe is super easy to multiply, so it makes for a great group dinner paired with a big green salad.
With the holiday season upon us, we had my dear cousin, Anna, and her husband, Robert, over for one of my all-time favorite winter meals. I highly recommend enjoying some fondue at The Ram or the Roundhouse in Sun Valley this winter season…or, making your own!
Here’s a look at my mom’s incredible recipe, with some minor tweaks.
- 20 oz. gruyere cheese, grated (any kind goes…unfortunately, the more expensive, the more delicious. it takes about three packages to get the job done for four people)
- 1 T cornstarch
- 3 cloves garlic, minced
- juice from one large lemon
- 2/3 cup champagne or white wine
- 3 T kirsch (cherry liqueur…there’s no reason you’d ever have this in your cupboard except for this recipe)
- pepper to taste
- Mix the grated cheese with the cornstarch in a bowl.
- Combine all ingredients in a saucepan and stir often. Heat all ingredients until the fondue begins to thicken, stirring often.
- Add pepper and more of any ingredient to taste.
- Serve hot — ideally in a fondue pot — and enjoy with cubed baguette, green apples, veggies and sausage.