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Recipe Detail Page
Fine Herbs Fondue
Holiday 2019
There’s no better way to bring people together than over a table of delicious communal dishes—with a touch of interactivity thrown into the mix. A burbling pot of decadent cheese fondue tweaked with the freshness of herbs makes for a fun, dippy dinner.
Serves 8
FOR DIPPING
1 large baguette, sliced or ripped into bite-sized pieces
1 ½ lbs (680 g) baby potatoes, boiled and cooled
1 cup (225 mL) classic cornichons (sour, not sweet), drained
1 bunch radishes, trimmed and halved
8 oz (225 g) cremini mushrooms, trimmed and halved
4 links favourite sausage, grilled or roasted and sliced
FONDUE
3 cups (750 mL) good dry white wine
2 lbs (905 g) shredded Gruyère cheese
1 ½ lbs (680 g) shredded Emmenthal cheese
1 tbsp (15 mL) cornstarch
1 garlic clove, sliced in half
1 tbsp (15 mL) finely chopped chives
1 tbsp (15 mL) finely chopped parsley
1 tbsp (15 mL) finely chopped tarragon
1 Prepare your dipping ingredients on platters so that they’re ready to go when the fondue is. Place baguette pieces in a basket for easy access.
2 Set up your fondue pot in the middle of the table, making sure it’s fuelled up.
3 To make fondue, pour wine into a large heavy saucepan on medium-high heat. In a bowl, toss shredded cheeses with cornstarch. Just before wine comes to a boil, gradually add cheese to the wine, about ½ cup (125 mL) at a time, stirring continuously with a wooden spoon, until each addition of cheese has melted. Keep going until all the cheese has been added and fondue is smooth. Never let the fondue come to a boil. Reduce heat to low.
4 When ready to serve, rub fondue pot with half garlic clove. Discard clove. Stir herbs into fondue, and pour the fondue into fondue pot. Encourage your guests to skewer nibbles and bites of bread, and joyfully dip away.
Serves 8
