We tried to make our first Fondue when we were in Switzerland in December, but without the corn starch and kirschwasser, the texture wasn’t quite right. When we made that meal though, instead of sticking with the normal dipping ingredients (boiled baby potatoes and bread), we added roasted mushrooms and Brussels Sprouts to the party. The flavours worked, so we decided to use Brussels Sprouts again when we got home.
Since Fondue is a communal and highly social meal where participants all dip into the same pot of molten cheese, we figured we’d switch it up and make individual mini-fondues in the spirit of social distancing. The flavours all worked, the texture was good, and it was a perfect individual sized meal!
So, hunker down, sit an alphorn’s length apart, and enjoy this communal meal separately together!
Time: 20 Minutes
- For each Mini-Fondue:
- 1/3 pound of grated Swiss cheese. We used a blend of Emmentaler and Gruyere.
- 1/4 cup of dry white wine
- 1/2 tablespoon of corn starch
- A little more than 1/2 tablespoon of Kirschwasser or Cherry Brandy
- Black Pepper
- 1 Clove of Garlic
- Dipping Ingredients:
- Brussels Sprouts
- Baby Potatoes
- Firm Bread with a thick crust
- Cooking vessels – You’ll need small ceramic or cast iron pots. We used our mini-cast iron dutch ovens.
- Prep your dipping ingredients first, as they take the longest amount of time.
- Preheat your oven to 350 degrees F.
- Cut the bottoms off your brussels sprouts, and steam them with your baby potatoes.
- Transfer your sprouts and potatoes to a roasting dish, and put that in the oven to finish them off and develop their flavours.
- Cut your bread loaf so into pieces such that every piece has a piece of crust on it.
- Grate your cheese.
- Peel a clove of garlic, and cut it in half. Rub the cut side of your clove around in each of your pans to coat with the hint of garlic.
- Heat your pans, and once they’re hot, shut the flames off, pour your wine into each and reheat to bring the wine to a good simmer.
- Reduce the heat to low, and add your cheese to each pan. Whisk/fork stir to ensure even melting.
- While your cheese and wine are melting together, mix your kirschwasser and corn starch together, and stir to fully incorporate the two together.
- Pour your kirschwasser/corn starch mixture into your fondue pots, and vigorously stir to combine.
- As your fondue finishes on the stovetop, go back to your Brussels Sprouts and potatoes, and remove from your oven, and plate with your bread pieces.
- Place your fondue pots over a tea candle on a stand (we used a raclette grill stand) or a trivet.
- Dip (your fondue should thinly and uniformily coat your dipping ingredients), devour, and enjoy!