morsels45

morsels45 said

Fondue

A pot of melted cheese and wine, and a rule about what happens if you drop your bread.

Fondue
Photo: Juliano Mendes, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make fondue

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Moitié-moitié

25 minutes · serves 4 · Easy

What you need

  • 400g Gruyère, grated
  • 400g Vacherin or Emmental, grated
  • 1 garlic clove
  • 300ml dry white wine
  • 1 tbsp cornflour
  • 1 tbsp kirsch
  • Nutmeg
  • Black pepper
  • 2 crusty loaves, in cubes

What you do

  1. 1Rub the inside of the pot hard with the cut garlic clove, then leave it in.
  2. 2Warm the wine until it steams. Never let it boil.
  3. 3Add the cheese a large handful at a time, stirring in a figure of eight, and wait for each to melt before the next.
  4. 4Mix the cornflour with the kirsch and stir it in. It will tighten and go glossy.
  5. 5Nutmeg and pepper. Move to the burner, keep it at the barest bubble.
  6. 6Stir every time you dip, scraping the bottom. The crust that forms at the end is the best part of the evening.

Smaller, for two

20 minutes · serves 2 · Very easy

What you need

  • 400g Gruyère and Emmental
  • 150ml white wine
  • Garlic
  • Cornflour
  • Bread

What you do

  1. 1Half quantities, same method.
  2. 2A splash more wine if it seizes; a little more cornflour if it splits.