Whether you are looking for an excuse to get everyone together before spring break or trying to stay warm during a snowstorm, fondue is a perfect way to spend a cold winter night. It turns a regular weeknight under blankets into an event that invites you to sit down, stay a while and enjoy.
At Colgate University, winter feels like it never ends, stretching on until almost May. Tired of gray skies and the bitter cold, many of us crave something warm and indulgent. Fondue bubbles gently on the stove, filling the kitchen with the nutty aroma of Gruyère straight from the Alps.
If you have a lot of guests or plan your hangout at the last-minute, that is no problem at all; fondue gives everyone a job to do. Someone can cut the bread, slice the apples, stir the pot, grate the cheese or check the temperature. Fondue allows everyone to slow down and be in the moment.
And you can find the perfect ingredients right here in Hamilton. Price Chopper provides a selection of both high-quality and affordable cheese. The newly opened shop The Local Culture features artisanal cheeses and decadent charcuterie. Just around the corner, Flour and Salt whips up pastries and warm loaves of bread. Every essential ingredient is waiting at your fingertips.
If we are snowed in, why not embrace it and make a big pot of fondue? It is impressive, but not fussy. With some good cheeses, a splash of wine and a fun dip, you can create a delicious meal with lasting memories. Don’t worry about buying a fondue pot, because the dish can be made in any pot you have. In a season that often pushes us indoors, fondue gives us a better reason to be there.
Ingredients for the fondue:
- 1 garlic clove
- 1 ½ cups of dry white wine (can easily be replaced with a non-alcoholic white wine or equal parts chicken broth and a splash of lemon juice)
- 1 tablespoon of cornstarch
- ½ pound of Emmental cheese, grated (can also be replaced with Swiss or raclette)
- ½ pound of Gruyère, grated
Accompaniments (pick and choose what you like best):
- Wooden skewers or forks
- Bread, cubed
- Roasted carrots, potatoes, broccoli, etc.
- Apples, sliced
- Charcuterie (prosciutto, coppa, salami, ham)
- Sausages, pan-seared
- Endive
- Cornichons
- Dijon
- Nuts
- Honey
- Fruits
- Crackers
- Fresh Vegetables
Instructions:
- Cut the cloves of garlic in half.
- Grate the cheese.
- Rub a pot (preferably 4-quarts) with the cut side of the garlic, then throw it away.
- Add wine to the pot and bring it to a simmer over medium heat.
- Combine the cornstarch with 2 teaspoons of water in a cup and stir.
- Slowly add cheese to the white wine, one handful at a time. Ensure that each handful is melted before adding the next, or the fondue could come out grainy or separated. Stir constantly in a zigzag motion so that the cheese does not clump together. Do not let the mixture boil; keep it on a lower heat setting if needed. After the cheese has been fully incorporated, stir in the cornstarch mixture into the fondue, bring it to a simmer for 5-8 minutes until it has thickened.
- Prepare accompaniments of your choosing and set them out where you will be serving long with skewers or forks.
- Transfer the mixture to a fondue pot over a small flame or simply place the pot in the middle of the table and dig in.
