I don’t suppose this is ever going to win plaudits from the World Health Organization, but a cheese fondue is surely the stuff of dreams. On the plus side, healthwise, I love it best with radishes, endive, spears of radicchio and carrots dipped in, but I don’t know why I am trying to engage with that particular argument. The point is, it makes a fabulous supper: filling, gorgeous to eat, and conducive to good atmosphere and even better spirits. Make a vat of this, and supply nothing other than fruit afterward or, at most, a little palate-tickling sorbet.
Serve with: carrot batons, trimmed radishes, radicchio, and endive cut into spears or skinny wedges, cubes of toasted sourdough, and whatever else you wish to dip.
Total Timeunder 30 minutes
One Pot MealYes
OccasionCasual Dinner Party, game day
Recipe Coursehot appetizer, main course
Taste and Texturecheesy
- 1¼ lbs chopped or grated cheese — use a mixture such as Gruyère, Emmental, Brie, and Camembert
- 1¼ cups white wine
- 2 teaspoons cornstarch
- 3 tablespoons Kirsch
- 1 clove garlic, peeled
- good grinding of pepper
- good grating of nutmeg
Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted.
Turn the pot down to a simmer. Slake (whisk together) the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
Season with the pepper and nutmeg and move the fondue pot onto a flame at the table.
2007 Nigella Lawson