Since putting up the last post, I’ve been craving fondue!
Here’s a favourite cheese fondue recipe which I demonstrated on the cooking stage at the Total Woman Show in Kitchener last February. (This year’s show takes place at Bingemans on February 9th and 10th.)
Cheese fondues are typically cooked on the stove top, then poured into a fondue pot for serving. Make sure you regulate the flame below the fondue pot so it doesn’t overheat the bottom of the pot – and burn the fondue! (You want the smokey flavour to come from the bacon in this recipe, not burnt cheese.) If you occasionally give the mixture a stir with your fondue fork as you dip you should be able to prevent it from badly sticking or burning on to the bottom of the pot. (Some consider the cheesey bit that inevitably sticks to the bottom of the fondue pot as a tasty treat.)
If you wish to leave out the bacon, go ahead, but it does add a crunchy texture and a smokey, salty flavour.
Although bread is always a winning dipper for cheese fondues (and there is likely a tempting selection of bread available at your local bakery!), for variety, reach for some of these great dipping options as well: chopped celery and apples; cooked mini potatoes, sausages, tortellini or perogies; and/or button mushrooms.
Cheese and Bacon Fondue
(Makes 4 servings)
1 cup (250 mL) sour cream
1/4 cup (60 mL) milk
250 g (8 ounces) Gruyere cheese, grated
125 g (4 ounces) old Cheddar cheese, grated
1/2 teaspoon (2 mL) Worcestershire sauce
1/4 teaspoon (1 mL) dry mustard
1/8 teaspoon (.5 mL) ground nutmeg
6 slices bacon, cooked and crumbled
Dippers: cubed bread; cherry tomatoes; chopped celery; cooked mini potatoes, tortellini, and mini sausages; and/or chopped apples
Heat sour cream and milk in a medium saucepan over low heat until smooth and warmed through, stirring frequently.
Meanwhile, combine Gruyere and Cheddar cheeses in a bowl until well mixed. Add cheese a handful at a time to sour cream mixture, whisking or stirring well after each addition, until all the cheese is melted.
Add Worcestershire sauce, dry mustard and nutmeg; mix well. Transfer mixture to a fondue pot. Sprinkle bacon over top. Serve with dippers.
* If fondue mixture is too thick, whisk in additional milk, a tablespoon (15 mL) at a time.