While we like summer, we have been patiently waiting for cooler weather ever since the departure of early spring…because we pined for the iconic Swiss melted cheese experience that is Fondue! Since it’s still fall, we decided to build some Autumn into our experience…so we picked Appenzeller and Pumpkin Spice Gouda as our cheeses! The then doubled down and employed a little ground cinnamon, nutmeg, and ginger to embolden our flavour profile.
For our dipping ingredients, we picked Roasted Brussels Sprouts and Roasted Cauliflower, which worked really well. Roasted Baby Potatoes and cubed artisan bread would be great too…and possibly even sliced apples.
**Our description of Fondue above isn’t meant as a slight to Raclette by omission. Raclette, if you’re reading this, we love you too!
Time: 60 Minutes (Including roasting veggies for dipping)
Ingredients (for 2 servings)
- For your Fondue:
- 1 Clove of Garlic
- 1/4 Cup Dry White Wine
- 6 ounces Appenzeller or Emmentaler Cheese (We used the former)
- 6 ounces Pumpkin Spice Gouda
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- 1 Tablespoon Corn Starch
- 2 Tablespoons Kirschwasser
- Dipping Ingredients: (* denotes what we used)
- Caulliflower Florets
- Brussels Sprouts
- Bread, cut into cubes with crust on each cube
- Roasted Fingerling Potatoes
- Sliced Apples
- Preheat your oven to 350 degrees F (if using roasted dipping ingredients).
- Prep your dipping ingredients. We cut the ends off our Brussels sprouts and cut our cauliflower into florets, and then we put them into a roasting pan, tossed in a little oil, and cracked some black pepper on.
- Begin to roast your veggies (you’ll need about 45-50 minutes to fully cook them).
- As your veggies cook, grate your cheese…we used the shredding attachment of our food processor for ease, but a box grater would work too.
- Peel and slice a clove of garlic in half, and then rub the interior part all around your caquelon (fondue pot).
- Heat your caquelon, and when it’s hot, pour in your wine. Add in your cinnamon, ginger, and nutmeg, and bring to a simmer.
- When your wine is simmering, turn the heat to low, and add in your cheese, and stir to combine as it melts.
- When your cheese has melted, combine your kirschwasser and corn starch, and stir to fully incorporate together. Then, pour it into your fondue, as you whisk everything together to thicken a bit (for maximal dipping ingredient coating!).
- Remove and plate your dipping ingredients.
- When your cheese is melted and smooth, transfer your caquelon to your rechaud (with the burner burning).
- Dip, coat, devour, and enjoy!