Fondue Night

I love fondue.

I can't remember the first time I had fondue. It was not something my family did, but I seem to remember being introduced to it during high school sometime, or maybe it was during college. But my first oh-my-gosh-I-love-fondue-! moment came on our honeymoon, when James took me to The Melting Pot in Salt Lake City.

You guys. It was amazing. It was almost (another story) the most expensive meal I have ever eaten. It was decadent. It was delicious. It was delightful. And I was forever changed.

The first thing that James and I bought with one of the gift cards given to us by amazing people who came to our wedding was an electric fondue pot.

It's been ages since we had fondue, so James and I decided to splurge and have it for dinner this week. I used this recipe (see below). I'd found a number of delicious-looking options, but all the ones I looked at first called for alcohol. While I do not object offhand to alcohol in recipes where it will cook out, James asked me to look and see if I could find a family-friendly recipe. I followed it precisely, and it turned out fantastic.

Here is my (very slightly) modified version:

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 (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)
• 1 tablespoon finely minced or pressed garlic
• 1/4 teaspoon ground black or white pepper
• 1/4 teaspoon nutmeg
• Dash of paprika

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 medium saucepan (or stovetop-safe fondue pot), bring the chicken broth, lemon juice, and garlic and to a simmer.
3. 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 stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
4. Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table in the fondue pot. It should be the consistency of warm honey.
5. Serve with your favorite fondue dippers. Our favorites include bread, apples, and cubed ham.

*Do not use pre-shredded cheese. The consistency is very different!

Fondue night this evening was a hit! Joel loved the finger foods (he did not get any of the cheese) and James and I had a great time dipping away. :)