Fondue parties are wonderfully low-maintenance. Just before your guests arrive, chop up crusty sourdough bread, blanch a few vegetables and cook some potatoes. (Other good dipping options include wedges of crunchy apple, sticks of crisp celery and baby tomatoes.) Prepare the fondue right before you sit down to eat—it takes only about 10 minutes—and serve guests simple, savory nibbles like olives and sliced salami while they wait.
- ½ lb. emmenthal
- ½ lb. gruyère
- ½ lb. appenzeller or raclette
- 2 tbsp. cornstarch or all-purpose flour
- 1 garlic clove
- 1 cup dry white wine
- 1 tbsp. kirsch or brandy
- 1 tbsp. lemon juice
- pinch ground black pepper
- pinch ground nutmeg
Grate the cheeses into a medium-size bowl and toss together with the cornstarch. Cut garlic clove in half and rub cut sides over the bottom of a saucepan; discard. Pour wine, kirsch and lemon juice into saucepan, and bring to a gentle simmer on the stove. Add large handfuls of grated cheese, one at a time, and stir until melted. Repeat until you've added all the cheese and the fondue is smooth. Add black pepper and nutmeg to pan; stir. Pour mixture into a fondue pot. Light the fondue burner and place the pot on top at a low heat—just enough to keep the cheese warm and liquid.
What to Drink
Beer and wine are traditional accompaniments. Serve beer the easy way, in bottles over ice in a bucket, so guests can help themselves. For wine pairings, Christian Post, wine director at New York fromagerie and bistro Artisanal, suggests an Oregon pinot noir or a dry German Riesling. You can also drink shots of kirsch (a dry, clear cherry brandy historically used in fondue)—it's a Swiss tradition!
