Fondue for Two

Thanks to some amazing friends, we began the tradition of making either fondue or raclette every Christmas Eve. And we cherish those nights. But it’s so much fun, why only once per year? It’s actually a very simple dinner. The only trick with fondue is determining how much of everything you need. Oh, and not panicking when it looks like a runny soup before beginning to come together (remember, you gotta’ just trust the process!)

For our Tapas for Two series, we took the guesswork out of scaling down this fun dinner, so that you can enjoy it fireside or at the kitchen counter (with candles, of course). Now that the Winter Olympics are on? And in the Alps no less. What better time to enjoy?

Emmi honestly makes a great premade fondue, and it’s now widely available, even in some rural stores. It is typically located near the cheese section, but it comes in a box, so it isn’t refrigerated. I was a skeptic until we tried it one night out of curiosity, and it’s honestly fantastic.

But if you want to whip up a batch of the real deal? Which is honestly super fun. We’ve got the two of you covered.

Fondue for Two

Ingredients

.5 oz Emmentaler cheese, grated

.5 oz Grueyère cheese, grated

1 garlic clove

1 Tbs. cornstarch

3/4 cup dry, unoaked white wine (we used Sauvignon Blanc)

1-2 tsp. lemon juice

1 Tbs. Kirsh (This is a cherry brandy, and it gives fondue its traditional bite. But if you can’t find it? Don’t stress about it.)

Dipping ingredients:

Bread: Last night, we used 1/2 loaf of Ciabatta. Normally, we’d use a demi baguette, but I felt like trying something different. It was actually fabulous.

Veggies: We also like to dip gently steamed broccoli and/or cauliflower. Just be cautious not to get it too soft, or it will fall apart in the fondue.

Potatoes: Roasted little red or yellow new potatoes; just toss with olive oil, salt/pepper, roast on a rimmed sheet in a 400° oven for 20-30 min.

We also serve our fondue alongside gherkins and some sliced, dry-cured sausages. (Not for dipping, just as an accompaniment). Last night we used Tartufo. Whatever you can get your hands on. The savory, salty taste is fabulous served with fondue. And if you can get your hands on some picholine olives marinated in herbs de Provençe? Lucky you! Or marinate some yourself for at least a few hours or overnight. So yummy.

Directions

1. Grate both cheeses and add to a large bowl. Sprinkle with cornstarch and then use your hands to ensure the cornstarch is evenly distributed over the cheese.
2. Prepare all dipping elements and accompaniments in advance of making the fondue itself. We place ours in separate bowls but you could also arrange them on a beautiful wooden board if you’re feeling fancy. Room temperature is fine for everything, so no need to worry about keeping them warm.
3. Cut the garlic clove in half and rub the cut sides all over the inside of the fondue pot and then discard.
4. Add the wine and lemon juice to the fondue pot over low to medium-low heat. Once it’s nice and warm, begin to slowly add the cheeses. This is a process that takes a bit of time and attention. You need to keep stirring and adding more cheese a little at a time after the prior handful has melted. This is always the point at which I begin to panic—don’t. You can always add more cheese if it’s too runny in the very end. Or you can add more wine if it’s too thick. It’s all very forgiving.
5. Add the Kirsh after all cheese has melted.

Note: If you don’t have a fondue pot? Don’t sweat it! Use any heavy-bottom pot on the stove and grab a few forks. It’s just as delicious. You can move the pot to a table and place it on a trivet. When it cools? Return it to the stove on low for a few minutes while you nibble charcuterie and sip wine!

Note: If you’re using a traditional fondue pot, grab some tealights in advance to keep things warm. We’ve used Sterno or Canned Heat as well, but you’ll need to ensure your pot comes with an adjustable cover to control the amount of flame you expose the pot if you go this route. We misplaced ours, and last night, used a small spatula instead. It worked just fine.

Gearing Up for Fondue?

An enamelled cast-iron pot is, in our opinion, the way to go. You can melt the fondue in the same pot in which you serve it; stove-top to table. Mine, while beautiful, is copper with a stonewear insert. I decided last night to use a small, enamelled cast-iron pot, and it fit my stand beautifully. So I lucked out. But I think this one from Zwilling is fantastic!