All summer we had talked about having a fondue night, but before we got round to it, summer was over. We made sure to have one when we all got back together for winter break and we had a great time! Over pots of cheese fondue and melted chocolate, we talked, laughed, and a couple of us had incidents involving some ice (long story).
There are all different types of fondue, these are the two that we made:
Norman Cheese and Apple Fondue:
- 1 1/4 cups apple cider
- 1 1/2 tbsp. freshly squeezed lemon juice
- 12 oz. (3 cups) shredded French Comté, Gruyère, or Swiss cheese
- 2 tbsp. cornstarch
- 12 tbsp. (yes, tbsp.!) Calvados or Cognac
- 2 tsp. Dijon mustard
- Salt and freshly ground pepper, to taste
- DIPPERS: apple slices; pear slices; sourdough baguettes, cut into bite-sized clues.
- In a fondue pot over medium heat, heat the cider and lemon juice until bubbles form.
- Toss the cheese lightly with the cornstarch until evenly coated, then gradually add to the pot, a handful at a time, stirring each time until the cheese is completely melted.
- Stir in the Calvados/Cognac, mustard, and salt & pepper to taste. Keep warm over low heat.
**Personally, we all found 12 tablespoons of Cognac to be wayyyyy to much. I would recommend starting will less, then adding more if you think your fondue needs it.
Classic Chocolate Fondue:
- 10 oz. bittersweet or semisweet chocolate
- 2/3 cup heavy (whipping) cream
- 2 tbsp. rum, kirsch, Kahlúa, or Cognac
- DIPPERS: strawberries; banana chunks; mandarin orange segments; pineapple chunks; angel food cake or pound cake (cut into 1-in. cubes); lady fingers
- Cut the chocolate into 1/2-in. pieces.
- In a fondue pot over low heat, combine the chocolate, cream, and rum. Stir until the chocolate is melted and the mixture is smooth. Keep warm over low heat.
A couple of extra pictures from our night of fondue fun!