Looking for a relaxing, fun evening during the holidays? Whether it’s Christmas or New Year’s Eve, you might just want to give this recipe a try. Of course, if you anticipate sharing this fondue with someone who has a big appetite, add some side dishes to share while waiting. Hungry people don’t like to wait for food!
Cheers!
Kathy
J Vineyards and Winery Fondue
Ingredients:
1 garlic clove, halved crosswise
1 ½ cups plus 2 teaspoons J Vineyards California Pinot Gris
2 t Meyer lemon
1 T cornstarch
½ lb Alpine Style Cheese (Gruyere), rind off, coarsely grated (2 cups)
½ lb Triple Cream Brie, rind off cut into ½ inch pieces (2 cups)
Directions:
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
- Add 1 ½ cups J Pinot Gris to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch, Meyer lemon and remaining 2 teaspoons of J Pinot Gris.
- Gradually add cheese to pot, starting first with the Alpine style then the Brie.
- Cook while stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
- Stir cornstarch mixture again and then stir mixture into fondue. Bring fondue to a simmer and cook, until thickened, 5 to 8 minutes, stirring consistently.
- Transfer to fondue pot set over a flame.
The fun part is the items to dip into the cheese. Below are some traditional items to dip into the fondue and also some interesting unexpected items:
-Bread cubes
-Apples
-Pears
-Bell peppers
-Broccoli
-Cauliflower
-Soft or Hard pretzels
-French Fries
-Roasted cremini mushrooms
-Cubes of roasted beef (tenderloin, striploin, rib eye)
Recipe provided by J Vineyards in Healdsburg, CA.