Years ago, I got a fondue set. I think I can count on one hand how many times I have used it. It’s one of those things you buy with intentions to use it (how hard is it to make fondue you tell yourself!?), but it somehow gets pushed to the back of the cupboard and starts collecting dust.
Have a bit of family fun and get that fondue set out!
You don’t need to go out and buy a special fondue set if you don’t have one, just make it in a small saucepan and transfer it to the table. If it starts to thicken, reheat it slowly over low heat, or transfer it to a microwave-safe dish and warm through.
You can buy fondue forks, but regular forks, or even skewers will do the job. Just be careful if using skewers!
Here is my list of fondue accompaniments to try out:
Cheese Fondue goes well with…
Endive, Radish, Cauliflower, Broccoli, Potatoes, Carrot, Celery, Asparagus, Apple, Pear, Grapes, Beetroot, Corn, Sweet Potatoes, Capsicum and Cucumber.
Bread, Toast, Chorizo, Salami, Ham, Bacon, Sausages and Gherkins.
Replace wine with beer – try a Pale or Dark Ale.
Add flavourings like: Mustard, Chives, Black Pepper, Paprika, Thyme and Rosemary.
Cheese & mustard fondue
Ingredients
- 250 g gruyère cheese
- 2 tsp cornflour
- 1 tbs butter
- 2 eschalots finely chopped
- 1/4 cup dry white wine
- 2 tbs thickened cream
- 2 tsp dijon mustard
- pinch nutmeg
Instructions
- Combine cheese and cornflour in a bowl.
- Melt butter in a small pan over medium heat. Cook eschalots, stirring, until soft. Add wine and bring to the boil.
- Whisk in cream, mustard, nutmeg and then the cheese mixture until smooth and combined. Season. Serve.
