Cheesy Fondue

Alex always treats me to fondue for my birthday dinner - usually at a place like Melting Pot or Redstone.  Shortly before my birthday, I saw that one of my favorite food bloggers had posted a recipe for fondue, so I asked Alex to make it for my special dinner.  It was so, so good!

Later on in the year, we served it for a New Year's party we were having and it was a hit!  Our guests couldn't get enough.  We served it with seasoned chicken, granny smith apples, grapes, carrots, broccoli, and crusty bread.  I think we may be adding this recipe to our monthly meal rotation, because I just couldn't get enough!

 

 

Cheesy Fondue

Recipe from Mel's Kitchen Cafe

Ingredients

• 2 cups lightly packed shredded Gruyere cheese (about 8 ounces)
• 1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)
• 2 tablespoons cornstarch
• 1 cup low-sodium, good-quality chicken broth
• 1/8 teaspoon lemon juice
• 1 tablespoon finely minced or pressed garlic
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon nutmeg
• Dash of paprika
• 1/4 teaspoon Mirador seasoning*

Directions

1. Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
2. In a stovetop-safe fondue pot or double-broiler, add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
3. Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the fondue stand with the sterno flame or tea-light candle below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed. 

*This is a hard-to-find-seasoning, but Alex found a similar version at a spice shop in Naperville. 
If you can't find it, just leave it out of the recipe - it will still turn out great!