You have a fondue pot somewhere in your home, but you don’t know why. You know you didn’t buy it, but you also don’t know who gave it to you. You don’t remember where it came from. Maybe it was a wedding present, maybe it was left there by the people who sold you your house. But this much is certain… you have a fondue pot, and this month’s glimpse into Drew’s kitchen with tell you how to use it.
Ingredients
1 garlic clove, peeled and halved
1 cup Gruner Veltliner or other dry white wine
1 1/2 cups shredded Swiss cheese
1 1/2 cups shredded gruyere cheese
1 1/2 tbsp. all-purpose nutmeg
Pepper
Crusty French bread, cubed
Bratwurst or other mild German sausages, browned and cut into bite-sized lengths
Asian pears, sliced into thin wedges
Directions
- Rub garlic clove around the inside of the 1-pt. fondue pot; discard clove. Pour wine into pot; warm over medium heat on the stovetop until bubbles start to rise.
- Mix Swiss and gruyere cheeses with flour and dry mustard in a bowl.
- Add cheese mixture to wine, a handful at a time, stirring gently after each addition until melted and smooth. Sprinkle lightly with nutmeg and pepper.
- Set pot over its heat source, adjusting so fondue barely bubbles. Arrange French bread, sausages, and pears alongside.
- Scrape bottom of pot occasionally to keep fondue from scorching as you spear and dip bread, sausages, and pears.
- Makes 2.5 cups, about 4 or 5 Main-Dish servings. Preparation time is about 30 minutes.
