Hedden Family Recipes

Traditional Swiss fondue

Adapted from the recipe of the same name from this book:

The Melting Pot. 2008. Dip into Something Different: a collection of recipes from our fondue pot to yours, p. 33. Nashville, TN: Southwestern Publishing Group. ISBN-13: 978-0-9797283-0-3.

Note: this recipe is best prepared using a double boiler and served at the table in fondue pot(s). If a double boiler is not available, pour water into a large pot and place a steel bowl on top, so that the bowl is above the water level and the steam can reach the bottom of the bowl. If fondue pots are not available, fondue can be served directly from the pots in which it was cooked. However, this presents the challenge that the fondue has to remain warm or it will solidify.

Ingredients:

For the fondue dip:

• Emmenthaler cheese, about oz.
• Raclette cheese, about oz.
• Gruyère cheese, about oz.
• 2 Tbsp. flour
• 1 cup white wine
• 2 Tbsp. lemon juice
• 2 tsp. minced garlic
• 1 oz. Kirschwasser or other liqueur
• ½ tsp. ground pepper
• Grated numeg, dash (optional)

What to dip in the fondue:

• French bread, cut into pieces of desired size, slightly warmed immediately before serving
• Broccoli florettes, steamed for about three minutes before serving
• Mushrooms, steamed for about 2 minutes before serving
• Apples, cut into pieces of desired size
• Anything else desired

Directions:

1. Grate all the cheese and put in a large bowl. Add flour, mix, and set aside.
2. Put a double boiler on the stove and bring water to a boil. Pour white wine into double boiler and reduce heat to medium. Stir in lemon juice and garlic. Stir continuously for about 30 seconds.
3. Add grated cheese to the double boiler a little at a time and stir, until all the cheese is melted.
4. Add Kirschwasser and pepper, and stir.
5. Just before serving, put grated nutmeg on top of mixture.
6. Transfer to fondue pot or serve from double boiler.