Wine Wednesday: Fall Fondue fun is the cheesiest

This past weekend, NYC had it’s first snow fall.  I can’t tell you how weird it was to see giant flakes of puffiness pass my window only to have the temperature at 50degrees the next day.  What it did make me think of is one of my favorite foods…fondue.  Fondue is truly the perfect food. It’s all gooey, warm, full of flavor and it’s just begging to be dunked in.
The great thing about fondue is that they can be made to please any personal taste. I’m a cheese kind of girl so that’s always my personal favorite and you can use just about any kind. Or, if you warm up some chocolate or caramel with cream and you have a delicious, soul-warming dessert.

So how about planning a holiday party.  This is a great centerpiece dish as we approach the chillier holiday season. Serve it up for friends, as a more interesting weeknight dinner, or as part of your upcoming holiday feast! A perfect pairing with this particular fondue choose a Pinot Gris or Pinot Noir.

Cheese Fondue

Ingredients:

2 tablespoons Chambord or kirsch, optional

1/8 teaspoon cayenne pepper

1/8 teaspoon nutmeg

Salt and pepper

2 ounces prosciutto, sliced

3 apples, cut into wedges

8 slices pumpernickel bread

1 bunch red grapes

1 bunch green grapes

1 head cauliflower

1 1/2 cups dry white wine

1 large clove garlic, crushed

6 ounces Swiss cheese, shredded (about 2 cups)

3 ounces Gruyère, shredded (about 1 cup)

3 ounces Monterey Jack, shredded (about 1 cup)

2 1/2 tablespoons flour

Preparation

Make fondue: Bring wine and garlic to a boil in a medium saucepan; reduce to about 1 cup. Simmer over medium heat for 1 minute.

Toss cheeses with flour. Gradually whisk into wine, 1 scant cup at a time, whisking constantly until cheese melts before adding more. Add liqueur, if using, cayenne and nutmeg; season with salt and pepper. Simmer over medium-low heat until thickened and smooth, about 2 minutes. Transfer to a warm fondue pot and keep warm.

 

 

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