Saturday, February 6, 2010
Three-cheese and Chardonay Fondue | Cookout . 9
If you need to say so 60'sm the word fondue will certainly do. The earthenware or enameled metal fondue pot (caquelon) set over a gently flickering blue Sterno flame (rechaud) was often the focal point of sixties dinner parties.
3 tablespoons cornstarch
2 tablespoons lemon juice, freshly squeezed
2-1/2 cups Chardonay or other dry white wine
2 large shallots, minced
or 1-1/2 tablespoons onion, minced and 1 large garlic clove, minced and mashed
5 cups extra-sharp Cheddar cheese, coarsely grated
1 cup aged Gouda cheese, coarsely grated
1 cup English Cotswold cheese, coarsely grated
1 cup Parmesan cheese, coarsely grated
1 Large pinch of nutmeg, freshly ground
1 Large pinch of pepper, freshly ground
Whisk the cornstarch into the lemon juice in a small bowl until it dissolves. Set aside.
Add chardonay and shallots or onion and garlic to a medium-sized heavy metal or fondue pot. Bring to a slow boil and simmer over a medium flame for a few minutes. Remove from heat.
Gradually stir in the cheeses, then the cornstarch-lemon mixture.
Return the pot to a medium flame. Stir until the cheeses are melted, the texture is smooth and the fondue thickens and begins to bubble, after 10 minutes or so.
Season with nutmeg and pepper to taste.
Serve immediately with the fondue pot set over a lit can of Sterno or a votive candle. If using a regular pot, set it inside a larger pot of water that's been brought to a boil.
Alternate cheese mixture:
4 cups aged Gouda cheese, grated
3 cups extra-sharp Cheddar cheese, grated
1 cup Parmesan cheese, grated