“There is a whole world
of fondue that goes way
; HALLIE HARRON Place all ingredients in a medium-size fondue pot (or the top of a double boiler over simmering water). Heat over a very low setting,
stirring frequently, until the chocolate has melted. Serve fondue
over low heat with graham crackers, sugar cookies, shortbread
and madeleines as dippers. Makes 6 servings.
Heat the wine, cream, garlic, flour, mustard and nutmeg in a large
fondue pot over low heat. When the mixture begins to boil, simmer
for 5 minutes or until very slightly thickened.
Stir in the cheeses and the liqueur, and season with pepper. Heat,
stirring frequently to keep the mixture from sticking to the bottom.
When the cheese has melted and the mixture is thick and creamy,
serve, being sure to keep the heat setting at the lowest level.
Makes 6 servings.
Recipes adapted from the book Not Your Mother’s Fondue, by Hallie Harron
(Harvard Common Press, 2010).
8 oz bittersweet
1 (8-oz) package cream
1 cup heavy cream
; cup sugar
; cup hazelnut liqueur
1 Tbsp pure
1 cup dry white wine
; cup heavy cream
2 garlic cloves, minced
1 Tbsp all-purpose flour
2 tsp dry mustard
Pinch of nutmeg
8 oz Gruyère
8 oz Emmenthal,
Jarlsberg or Gouda
2 Tbsp cherry liqueur
Freshly ground black
pepper, to taste
Classic Swiss Cheese Fondue
While a stoneware or cast-iron caquelon
(fondue dish) was originally used for fondue,
“today we have heavy, wide, fairly shallow
metal or earthenware pots in basically the
same shape as the classic pot,” says Harron.
Long-stemmed fondue forks are used to
securely spear ingredients for dipping.
When going for a dip, keep in mind that
losing the contents of your fork into the pot
traditionally earns you a lighthearted penalty,
such as buying a round of drinks or giving a
kiss to one of your table mates. Depending on
the fondue, be sure to keep it warm or hot by
reheating it over the stove or arranging over
a portable burner.
“Four people is an ideal number to share
a fondue pot at a small dining table,” Harron
Liz Pearson is a Texas-based food writer.
Chocolate Hazelnut Cheesecake Fondue