← Back to Search Results
Alpinist's Fondue

Photo by: Joseph De Leo
Comments: 0
 

Recipe

It is lovely to go for an outdoor holiday in the Alps. The mountain air is crisp and clean, and affords an unparalleled view, without all that oxygen to get in the way. Truthfully, the heights can be more than a bit dizzying and it may be desirable to steady oneself with a solid foundation of hot, melted cheese (especially if a bibulous evening is planned). A diet of fondue is what gives intrepid explorers the gumption necessary to scale the Matterhorn or Mont Blanc. Of course, one might enjoy this dairy-laden appetizer with a glass of Riesling or hard cider, whether or not one has plans to mountaineer. One will find it eminently satisfying, even when consumed preparatory to sedentary plans.

A word to those who wish, like the Swiss, to express neutrality: German Kirschwasser (a subtle cherry brandy) is added to traditionally prepared Swiss fondue. If one desires an Italian Piedmontese-style dish, add shaved white truffles or a drop or two of truffle oil to the cheese.

Yield: Provides 6 to 8 servings

Ingredients

  • 1 small garlic clove, peeled and halved
  • 1 bottle dry white wine
  • ¾ pound Gruyere cheese, grated (3 cups)
  • ¾ pound Emmanthaler or raclette cheese, grated (3 cups)
  • 1½ tablespoons cornstarch
  • Freshly milled black pepper, to taste
  • Splash kirsch, optional
  • Crusty bread, chunks of crisp apple and pear, blanched asparagus or broccoli, for dipping

Directions

1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn steadily for 30 minutes.

2. Rub the inside of a large Dutch oven or heavy-bottomed saucepan with the garlic; discard the garlic (tossing it into the flame is a pleasantly fragrant way to do this). Place the pot upon the grill grate. Pour 1 cup of the wine into the pot; divvy the remainder among one's party (or keep for oneself). Bring the wine in the pot to a simmer.

3. Meanwhile, in a large bowl, toss the cheeses with the cornstarch. Add the cheese to the simmering wine; reduce the heat to medium and stir constantly until the cheese is completely melted. Heat until bubbling, about 5 minutes. Season with pepper and kirsch. Transfer the Dutch oven to the resting place to cool slightly, then serve it with crusty bread, chunks of crisp apple and pear, or a platter of blanched asparagus or broccoli for dipping.

Notes

Although in life it is often necessary to choose between two evils, in the world of fondue, this is fortunately not the case. Having reached the bottom of the fondue pot, one has two blessed choices: One can allow the remaining cheese to bake onto the bottom of the pan until it forms 10 religeuse, a delicious, savory, crackerlike crust. Or, if one wishes to stretch the cheesy remains just a bit further, one can adopt the French custom of scrambling an egg or two into the bottom of the pot when the cheese dwindles. Consume as one would any cheesy scrambled egg.


© 2011 Sarah Huck and Jaimee Young

Note from Cookstr's Editors

Nutritional information is based on 8 servings, but does not include optional kirsch, crusty bread, chunks of crisp apple and pear, blanched asparagus or broccoli, for dipping.

 

Nutritional Information

Nutrients per serving (% daily value)

419kcal (21%)
229mg (10%)
6g
0g
26g (39%)
0g
16g (78%)
7g
1g
86mg (29%)
2g
24g
42mg
139mg
209mcg RAE (7%)
0mg (0%)
775mg (78%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
mom-a-licious Mom-a-Licious
by Domenica Catelli
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?