Hi, it's Jax here! Now it's too cold for a picnic... but why not bring the fun indoors? Grab a blanket, a basket and a bottle of wine... cause we're throwing a carpet feast!
Check out Pastoral Artisan's favorite fondue recipe after the jump...
CLASSIC CHEESE FONDUE
1 clove garlic, halved
1/2 cup dry white wine
1 tsp lemon juice
8 oz Comte St. Antoine (Gruyere)
8 oz Cave Aged Emmenthal (Swiss)
2 Tbsp flour
2 Tbsp Kirsch (optional)
¼ tsp freshly grated nutmeg
¼ tsp white pepper
~ Rub the cut side of the garlic around the inside of the fondue pot; discard garlic.
~ Heat the wine and lemon juice in the pot on the stove until boiling. Reduce heat to medium-low.
~Put the grated cheese into a bowl and toss with the flour to coat evenly.
~ Add the cheese gradually, by handfuls, to the simmering wine, making sure each addition has melted before adding more. Stir constantly with a whisk or wooden spoon in a figure-eight motion.
~When the cheese mixture is smooth and creamy, stir in the kirsch, nutmeg and pepper.
~Transfer the fondue pot to the table-top burner.
Serves 4.
Serve with:
· Apple and Pear slices.
· Crudites and cooked Baby Potatoes
· Cubes of crusty bread such as Sour Dough, Multi Grain or a Baguette.
