A ranch version of a Swiss classic.
By MIKE EDGAR, PHOTOS BY TWISTED TREE PHOTOGRAPHY
Celebrate the season with a big, beautiful platter of cheese, charcuterie, bread and seasonal fruits. This gooey indulgence is a festive family tradition in many households, but is a delicious treat at any time. Serve it around a holiday table and make an entire evening of memories from it.
½ Pound Cave Aged Gruyere Cheese
½ Pound Raclette Cheese
2 Tbsp. Cornstarch
1 Garlic Clove peeled
1 Cup Dry White Wine
1 Tbsp. Lemon
2 Tbsp. Brandy
½ Tsp. Dry Mustard
Pinch of Nutmeg
Assorted breads and cured meats for dipping.
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of a ceramic fondue pot with garlic, then discard.
- Over medium heat add the wine and lemon juice to the fondue pot and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid – melting the cheese slowly encourages a smooth fondue. Once smooth, stir in the brandy, nutmeg and mustard.
- Surround your fondue with all your meats, fruits, bread and family and enjoy.
- Thank-you to the French 50 Bakery in Okotoks, AB, for providing the bread for this recipe.