Warm Up Your Winter with Fondue

My building’s boiler broke on Christmas Eve. At first it wasn’t too bad—my apartment is usually too hot. But when it wasn’t fixed a few days later, around the same time a monster blizzard blew in, my whole family was freezing. To fight cabin fever, I turn to food. Warm meals that are easy to make always cheer me up.

My husband Daniel and I got a fondue pot for our wedding almost 10 years ago, and unlike those who let certain kitchen appliances sit around and collect dust, we used ours a lot. A fancy spin on bread and cheese, it was a fun and inexpensive way to entertain. Once we became parents, we planned dinner parties a lot less and slowly forgot about fondue. Eventually, the pot we once used all the time disappeared in a hard-to-reach cabinet.

During the blizzard, I decided to dig it out. Despite an arsenal of new toys, our son Nico was bouncing off the walls and cooking has a way of calming him down, at least for a little while. He’s always been drawn to foods he can dip and he loved the long forks that came with our set. He immediately claimed a green-colored one and started devouring the purple potatoes, toasted naan bread and granny smith apples we had cut up.

Now that we’ve dusted off our old pot, I can’t wait to use it again. Next up? Dark chocolate fondue. I got a couple bars for Christmas that would pair perfectly with bananas, strawberries, graham crackers and sugar cookies.

A holiday without heat wasn’t ideal. For a winter full of fondue, I guess it was worth it.

Authentic Swiss Fondue
1 large garlic clove, cut in half
2 teaspoons cornstarch
1 1/2 cups dry white wine
3 tablespoons kirsch or brandy
1 tablespoon fresh lemon juice
7 ounces (200 g) shredded Gruyere cheese
7 ounces (200 g) shredded Emmental cheese
Freshly ground black pepper

Rub the cut side of the garlic clove inside a fondue pot and discard. Add the wine and lemon juice to the pot and bring it to a boil on the stove over medium heat. Reduce the heat to low. Toss the Gruyere and Emmental cheeses in a bowl with the cornstarch. One handful at a time, stir the cheeses into the wine, mixing until the cheeses melt before adding more.

Cook, stirring constantly, until the fondue just comes to a simmer. Stir in the kirsch, and season with pepper.

If the fondue is too thin, add more cheese or stir in cornstarch dissolved in wine. If too thick, stir in a little warmed white wine.

To serve, transfer the pot to its stand on the table. Spear the bread cubes onto fondue forks and dunk into the cheese.

Lia Wiedemann is a writer who loves food and her two little boys. She leads Brooklyn food tours for new moms and shares favorite recipes and restaurants on her blog, This Little Piglet.


Like this? Want more?
Connect with Us
Follow Our Pins

Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

Follow Our Tweets

The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

On Instagram

Behind-the-scenes pics from iVillage.

Best of the Web