Elizabeth's Fab Fondue

This recipe comes from a dear friend, a poet who grew up in the Austrian Alps. Her family lived in a 12th-century castle, which was both a Christian conference center and a hotel. It was here where their fondue rituals started.

Sometimes, it was the boxed version and sometimes from scratch. The former more foolproof but as delicious, the latter a preference for some purists. Regardless, the point of fondue is to make it with love, eat slowly and spend some time with each other.

Now a family tradition, her recipe is simple and delicious. It calls for equal parts gruyere and Emmental, white wine and kirsch and eaten with just bread and grapes. 🧀🍞🍇

*If you want more veg, add any assortment of things like new potatoes etc. 🥦🥔🥕

Serves: 4

Cooks: 1 hr (The more time you have the better, spend time with it, pour love into it as it can be fussy if ignored.)

INGREDIENTS

• Equal parts Gruyere and Emmental cheeses (200 grams per person if this is your main meal)

• 1 cup of white wine with high acid. I’m using a very dry Riesling which reduces the chance of the fondue splitting

• A few glugs of Kirsch Schnapps

• 1 garlic clove smashed

• Pinch of nutmeg

• Pinch of paprika

• Pinch of baking soda

• Salt & Pepper

• 1 tbsp cornstarch (this reduces the risk of fondue splitting)

• A loaf of stale bread, cubed

• Bunch of grapes, destemmed and cleaned

INSTRUCTIONS

1. Take garlic, smash it and rub around inside of your fondue pot

2. In a separate heavy-bottomed pot on the stove, pour in the wine and keep at low until it simmers

3. Add a pinch of grated nutmeg, paprika and salt and pepper to the wine

4. While this is heating up, toss grated cheese with cornstarch

5. Gradually stir in handfuls of cheese, and keep on low heat

6. Stir in figure 8 movements

7. Add a good “glug, glug, glug” of Kirsch Schnapps and stir

8. Melt the cheese on low until it is smooth and coats bread consistently. Not runny or too thick.

9. Transfer to a fondue pot

10. Right before serving, add a pinch of baking soda to make the cheese bubble

11. Serve with cubed bread and grapes

*don’t disturb the crispy part of the cheese at the bottom of the pot, as this is the best part to eat last

*if you don’t have a fondue set, melting the cheese in a double boiler works too