Categories: Appetizers, Sauces/Dips
I love cheese. There, I said it. When recipes say “sprinkle” cheese, I COVER it in cheese. Cheese is just awesome. One of my favorite foods that involve cheese is fondue! Whenever I go out for fondue, which is rare, I go crazy on the cheese fondue. It’s so fluffy, stringy and warm..oh, nom nom nom! Sadly, hubs hates fondue. He can’t stand it. So, I do not own a fondue set. It would be really useless to own a set knowing that I’m only going to eat off of it.
For the party, I wanted to bring in a dangerously cheesy dish, and what is more cheesy than fondue? I searched the Internet like crazy, and found a recipe that sounded simple and had great reviews. I wanted something that tasted like it came straight from a restaurant, so I wanted it to be authentic and have a swiss cheese base.
I also knew fondue involved wine, and I will admit, I am the furthest away from being knowledgeable about wine. I need things spelled out for me in a recipe. “Dry White Wine” as an ingredient in a recipe didn’t help me, so I asked a few friends for help. It was a toss-up between using a sauvignon blanc and an unoaked chardonnay. My cheap self couldn’t find an unoaked chardonnay for less than $10 (at least the label didn’t say unoaked), so I settled for some Barefoot Sauvignon Blanc ($6 a bottle and it had seemingly good reviews for a frugal wine on the Internet). In the end, I couldn’t even taste the wine. I just don’t have a sensitive palate, I guess..all I tasted was cheese, cheese, cheese! This dish was a HIT!
Just to note, I ended up making this in a non-stick pot on low heat until it came together, then I threw it in a small crock-pot on low, since we don’t own a fondue set. It worked well at keeping the cheese warm.
Source: adapted from AllRecipes
- 1 cup dry white wine (I used sauvignon blanc)
- 1/2 pound shredded Swiss cheese
- 1/2 pound shredded Gruyere cheese
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- french bread, cut into cubes
- broccoli florets
- baby carrots
- apple slices
- Simmer wine in a small pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Note: It might not look like it’s coming together at this point. Just keep stirring and add the flour. That’s when my fondue came together.
- Stir in flour. When all the cheese has melted, stir in salt. Place in a small crockpot on low heat to serve. Serve with bread cubes, broccoli, carrots and apples.