April 11 is National Fondue Day

 … like you really need an excuse to eat warm melty cheese!?

I love my Food Holiday Reference and when I saw that this past Monday was National Fondue Day – how could I resist (although we celebrated a belated Fondue Day and waited until Wednesday, but it was the thought that counted & I’m finally getting around to posting this and sharing it with you!)

For earning my Masters this past fall, my Great-Aunt wanted to get me something I could use and enjoy in the kitchen & I had been wanting (but wouldn’t splurge on it myself) an Electric Fondue Pot! After some research I decided she should get me the Cuisinart one. It has some great (easy) recipes in it, so I pulled the traditional recipe from there (which is basically the same one I have used before). Throw in some sliced veggies, cubed bread, & a big fresh salad and you have yourself a Fondue Day Celebration… enjoy (and remember to celebrate the little things in life or celebrate just because!!)


(from Cuisinart fondue pot pamphlet – this “serves 6” – so we cut it in half)

  • 1 pound Gruyere cheese (not processed), grated
  • 3/4 pound Emmenthal [swiss] cheese, grated
  • 6 teaspoons cornstarch
  • [1-1/2 teaspoons dry mustard]
  • 1 clove garlic, peeled, cut in half
  • 2-1/4 cups dry white wine (not chardonnay)
  • 2-1/2 tablespoons Kirschwasser [I use Brandy]

Place the grated cheeses in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely. Reserve.
Rub the bottom and lower half of the sides Fondue Pot with the cut sides of the garlic cloves. Add the wine to the Fondue Pot. Turn the temperature to Setting 5 and bring the wine to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon or non-stick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time, and not adding any more cheese until the cheese is completely melted and smooth. The mixture will slowly thicken. When the cheese is completely added, stir in the Kirschwasser and serve. Reduce the temperature setting of the Fondue Pot to Setting 3, the fondue should just simmer, it should never boil.



2 Responses to “April 11 is National Fondue Day”

  1. I discovered your homepage by coincidence.
    Very interesting posts and well written.
    I will put your site on my blogroll.


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