Batter Up and Fry: Tailgating Treats. “Classic Fondue” Reviewed by Momizat on . Around this time of year I always I always want to serve fondue. I’m sure it has something to do with the fact that this is the meal my husband and I enjoy as Around this time of year I always I always want to serve fondue. I’m sure it has something to do with the fact that this is the meal my husband and I enjoy as Rating: 0
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Batter Up and Fry: Tailgating Treats. “Classic Fondue”

Around this time of year I always I always want to serve fondue. I’m sure it has something to do with the fact that this is the meal my husband and I enjoy as we decorate our Christmas tree each season. However, it is an easy dish to nibble on as guests are milling about at a party which also makes it an excellent tailgating option.

The traditional version I made here is a classic for a reason—simple yet full of flavor. I also like to change up the recipe occasionally: a good version for a sports gathering is made substituting sharp cheddar for all of the cheese and using a tasty beer instead of the wine.

Whichever way you go, it is very important to use high quality cheese as there are so few ingredients and this is what lends the majority of the flavor to the dish.

Classic Cheese Fondue

(based on this recipe from Williams Sonoma)

GruyereFondue

1/2 lb. grated aged gruyere cheese

1/2 lb. grated Swiss cheese (I used Reading, a raclette style cheese)

1 TB cornstarch

1 clove garlic

1 c. white wine

Cut vegetables, cubed bread, sliced apples, sliced salami for serving

Grate the gruyere and Swiss cheeses into a medium bowl. Toss with the cornstarch and set aside.

Rub the clove of garlic all over the bottom of a medium saucepan and then discard. Add the wine to the pan and bring to a boil over medium-high heat. As soon as it comes to a boil, add in the cheese and slowly stir with a whisk until the cheese has melted, 2-3 minutes. Taste and add salt and pepper if necessary. Place into a warm fondue pot and serve with vegetables, bread, and salami for dipping.

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About The Author

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

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