A little kitsch, a little kirsch, a lot tasty: Gouda-Cheddar fondue
Fondue has been around in one form or another since at least the 1700s, though the earliest permutations were closer in preparation and service to souffle than the version we now know. Originally intended in part to use up stale bread, the more modern version of fondue combines melted cheese with wine and is served in a communal dipping pot. It’s forever associated with both Switzerland (where it’s practically the national dish) and the decade from 1960 to 1970, an era during which just about any couple who got married was sure to receive at least one fondue pot — whether it was on their registry or not.
After being banished to the kitchen kitsch cabinet for a while, the fondue pot has again found a place on the table for a fun family meal or a retro evening in with friends. It traditionally features Swiss and Gruyere cheeses, but today’s fondue connoisseurs are bolder with their concoctions: Cheeses such as Cheddar and Gouda blend and — importantly for this recipe — melt beautifully together. A splash of dry white wine (augmented with kirsch) and a few other common pantry ingredients will have you rummaging for more items to dip into this fall-friendly dish.
Gouda-Cheddar Fondue
Ingredients
- 1 clove garlic
- 1 cup white wine, with two tablespoons set aside
- 8 ounces Gouda, shredded
- 8 ounces sharp Cheddar, shredded
- 1 tablespoon cornstarch
- 1 tablespoon kirsch
- 2 teaspoons Dijon mustard, or 1 teaspoon mustard powder
- 1/8 teaspoon salt
- Pinch white pepper
Dipping options: baguette cubes; soft pretzel bites; lightly blanched broccoli, asparagus, and cauliflower spears; roasted whole baby potatoes; bell pepper strips; kielbasa and smoked sausage slices; firm fresh apple and pear slices; dried fruits.
Instructions:
Cut a garlic clove down the middle and rub it on the inside of the fondue pot. Heat the wine, minus the two tablespoons, in the pot over medium heat. When the wine simmers, slowly add the shredded cheese, stirring gently until it’s smoothly melted. In a small bowl, mix the cornstarch, dried mustard if using, and remaining wine, then slowly add the slurry to the fondue pot mixture. Add the salt, pepper, kirsch, and Dijon mustard, if using. Stir gently and serve, holding over low heat.