• Monday, September 25, 2017

Best Cheese Fondue

Fondue at its Finest
By , CYJ Contributor
December 12, 2012

In Switzerland, it’s hard to justify leaving your slopes when surrounded by glaciers and mountain lakes. Even the most die-hard mountaineer requires a bit of nourishment now and then, so we’ve built an entire menu based on fondue for those who need some encouragement to head inside. Just be sure to dust off your finest fondue equipment before getting started, or else you and your guests will have to hover around a soup pot on the s­tove in order to indulge.

Black Truffle and Riesling Fondue

Ingredients

1 garlic clove, smashed
2 cups Riesling
3/4 lb Gruyère cheese, grated
3/4 lb Emmental cheese, grated
2 1/2 tablespoons cornstarch
1/2 tablespoon kirsch
1/4 cup black truffles, shaved thin
salt and white pepper, to taste
1 baguette or other coarse French bread, cut into 1-inch cubes and toasted
1 1/2 lb boiled baby potatoes, cut in half

Directions

(Served with Toasted Baguette and Baby Potatoes)

In true Gstaad form, we’ve taken the traditional and upped the ante. Fresh truffles, shaved right over melted cheese, will cure almost any ailment.

Yield: 6 servings

In a heavy saucepan, rub garlic clove along inside and then discard. Add wine to pan and bring to a simmer. Gradually add cheese and whisk in figure eight motion until cheese is melted. Do not boil.

In a small bowl, mix cornstarch and kirsch until well-blended. Add to fondue and stir continuously, until thickened, about 6 to 8 minutes. Season with salt and pepper.

To serve, transfer mixture to fondue pot and sprinkle truffles over cheese. Keep pot on low flame, and keep bread and potatoes on separate platter for dipping. 

Fondue Bourguignonne with Three Sauces

Ingredients

2 cups canola oil
2 cups olive oil, plus extra for meat
2 lb beef tenderloin, trimmed of fat, and cut into 3/4-inch cubes
kosher salt and fresh ground pepper, to taste

Directions

 

Why settle for one sauce when you can have three? They’re deceivingly simple and pretty delicious, and appeal to the inner over-achiever in us all.Yield: 6–8 servings

Add oils to a fondue pot, and heat until it registers 365˚F on a candy thermometer. (Make sure pot is only half full, so oil doesn’t splatter when beef is being cooked.)

Add meat to a serving bowl, and coat lightly with a bit of olive oil. Mix well. Season with salt and pepper.

Using long metal fondue forks skewered with meat, guests cook individual pieces in hot oil. Beef should be submersed in oil for 15–20 seconds, then dipped in any of the three sauces. 

Fondue Bourguignonne Au Poivre

Ingredients

2 tablespoons unsalted butter
1/4 cup shallots, minced
2 tablespoons whole peppercorns
1/3 cup brandy
1/4 cup beef stock
1/2 cup heavy cream
kosher salt, to taste

Directions

Add butter to a medium sauté pan on medium heat. When foam has subsided, add shallots and peppercorns. Cook until shallots are golden brown, about 5 minutes. Add brandy, and cook until liquid is reduced by half. Add stock and cream, and cook until liquid has thickened, about 5 minutes. Season with salt.

Strain liquid through a fine-mesh sieve, pressing on shallots and peppercorns to release remaining liquid.

 

Fondue Bourguignonne with Blue Cheese

Ingredients

1 cup heavy cream
2 teaspoons Dijon Mustard
1/2 cup high-quality blue cheese, such as Fourme d’Ambert
kosher salt and fresh ground pepper, to taste

Directions

Add cream to a saucepan, and bring to a boil. Stir continuously, as cream thickens, for about 3 minutes. Reduce heat to medium-low, and add mustard and cheese. Stir until cheese has melted and mustard is incorporated, about 2 minutes. Season with salt and pepper. 

Fondue Bourguignonne with Chilled Horseradish and Mustard

Ingredients

1 garlic clove
1/3 cup mayonnaise
1/3 cup crème fraîche or sour cream
2 tablespoons Dijon mustard
1 tablespoons whole-grain mustard
1/4 cup fresh horseradish, grated
1 tablespoon lemon juice
1 tablespoon chives, minced
kosher salt and fresh ground pepper, to taste

Directions

Add garlic to the bowl of a food processor fitted with a metal blade. Puree until garlic is minced. Add mayonnaise, crème fraîche, mustards, horseradish, and lemon juice. Puree for 1 minute. Season with salt and pepper, and puree for 10 seconds. Transfer to a serving bowl and garnish with chives.

Crab, Artichoke, and Gruyère Fondue

Ingredients

3 tablespoons unsalted butter
1 large yellow onion, diced small
1 garlic clove, minced
3 tablespoons all-purpose flour
1 3/4 cups whole milk
1 cup Gruyère, grated
1 (14 oz) can artichoke bottoms, chopped
8 oz jumbo lump crab, picked over for shells
1 1/2 tablespoons lemon juice
kosher salt and fresh ground pepper, to taste
1 loaf sourdough bread, cut into 1-inch cubes
1 cup pickled carrots, cut into 1/2-inch slices

Directions

(Served with Sourdough Bread and Pickled Carrots)

There’s nothing like a vacation in the Alps to make everyday life a bit more civil. We’ve applied that thinking to the somewhat modest crab dip and, voilà, transformed it into a grown-up dish. 

Yield: 6 servings

Add butter to a large nonstick pot on medium heat. Add onion, and season with salt and pepper. Cook until translucent, about 8–10 minutes. Add garlic, and cook another 30 seconds. Add flour, and stir mixture with a wooden spoon constantly for 2 minutes. Add milk, stirring constantly, until mixture has thickened, about 7–8 minutes. Add Gruyère, and stir until cheese has melted. Add artichoke, crab, and lemon juice. Stir until entire mixture is warmed through, about 4–5 minutes. Taste, and adjust seasoning, if necessary.

To serve, transfer mixture to fondue pot, keep on low flame, and keep bread and carrots on separate platter for dipping. 

Cheddar and Stout Fondue

Ingredients

1 garlic clove, smashed
1/2 cup Banyuls or other sweet wine
1 1/2 cups dark stout, such as Guinness
2 1/2 tablespoons cornstarch
1 lb Irish cheddar, grated
1/2 lb Fontina cheese, grated
kosher salt and black pepper, to taste
1 loaf rye bread, cut into 1-inch cubes
6 links spicy sausage, cooked and cut into 1/2-inch slices

Directions

(Served with Toasted Rye Bread and Spicy Sausage)

Nobody puts baby– or beer, nowadays – in a corner. With microbrews, small-batch, and craft beers at center stage, we’ve made it the focus of wine-centric fondue.

Yield: 6–7 servings

 

In a heavy saucepan, rub garlic clove along inside and then discard. Add wine and beer to pan and bring to a simmer. Gradually add cheese and whisk in figure eight motion until cheese is melted. Do not boil.

In a small bowl, mix cornstarch and 1/2 tablespoon water until well blended. Add to fondue and stir continuously, until thickened, about 6 to 8 minutes. Season with salt and pepper.

To serve, transfer mixture to fondue pot, keep on low flame, and keep bread and sausage on separate platter for dipping. 

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