Cheese fondue (Andres's recipe)

Name: Cheese fondue (Andres's recipe)
Yield: 7 servings
Cuisine: British
Ingredients: 700 gr Gruyere; 350 gr Emmental; 350 gr Appenzel; 100 gr Gorgonzola; 1 clove garlic; 1 glass white wine; 1 slosh coñac (or sake!!); 1 pinch curry or nutmeg; Dipping ingredients....; Fresh pineapple chunks; Apple chunks; Pickled onions; Small gherkins; Cherry tomatoes; Lychees; Bread from the day before; Blanched carrots and asparagus; Tiny potatoes

Becky @beckyr

Alicante, Spain

Andres's first business was a fondue and paté restaurant, and even though cheese fondue is the most untypical Christmas Eve recipe possible in Spain, our children love it and he usually makes it each 24th - my only input is to grate kilos of cheese and prepare interesting dippable ingredients (because bread can get a bit boring and heavy). Fondue is a lovely communal meal, with everyone literally dipping in and this recipe is absolutely delicious. Especially if your role and responsibility is limited to grating, chatting, cheering, pouring etc. :D Calculate 200 gr. cheese per person.

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Ingredients

7 servings

700 grGruyere
350 grEmmental
350 grAppenzel
100 grGorgonzola
1 clovegarlic
1 glasswhite wine
1 sloshcoñac (or sake!!)
1 pinchcurry or nutmeg
Dipping ingredients....
Fresh pineapple chunks
Apple chunks
Pickled onions
Small gherkins
Cherry tomatoes
Lychees
Bread from the day before
Blanched carrots and asparagus
Tiny potatoes

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Steps

1

Get the cheeses together and start grating.... and grating.... and grating... and (have a sip of wine) grate some more.....
2

When the cheese is ready and your arm is really aching - you're ready to go!! Save the gorgonzola for later. Rub the inside of the fondue pan with the peeled clove of garlic. You should see a thin film around the pan when you have finished.
3

Prepare the glass of wine. Dissolve a teaspoon of cornflour in a slosh of coñac in a separate glass for later.
4

Prepare the dipping ingredients.
5

Put the fondue pan over a low heat. Add the white wine. When it is warm, add the cheese, and start stirring
6

Stir, stir and stir
7

Stir some more, and when the cheese starts to melt add the gorgonzola
8

Start stirring making large 8 shapes with the spoon
9

Keep stirring eights and the mixture will get thicker. The oil on the top is normal - it's the fat that solid cheese has us happily oblivious to...
10

Add the cornflour and brandy and a pinch of curry. Keep making 8 shapes with the spoon
11

When you have a smooth consistency, the fondue is ready to go on to its little burner.
12

Get the burner ready - be really careful with the fondue fuel. Take the burner off the fondue set, and carefully pour the appropriate amount of fuel into it (depends on fondue size). Replace it and carefully light it from a sensible distance with a match.
13

Put the fondue on the burner
14

Start dipping...
15

And dipping.....
16

Halfway through we sometimes add a pinch of nutmeg - it changes the flavour (careful not to add too much).
17

Keep dipping and enjoy :-)

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Becky @beckyr

on January 03, 2017 20:34

Alicante, Spain

Born in the UK, I came to Spain after graduating many moons and meals ago, and I'm still here. For me cooking is a great way to unwind at the end of the day. My recipes tend to be quite quick and simple and (mostly!!) healthy too. Also quite seasonal - I prefer buying fresh local produce as much as possible. When I have time, I love spending a few hours cooking, filling my kitchen with delicious smells and great music and then hosting family and friends for long happy meals, laughs, conversation and chilled white wine. I'm a great believer in the power and value of home cooking for our own health, happiness and wellbeing and those of our loved ones and since I joined the Cookpad team 11 years ago I am committed to helping to make everyday cooking more fun for people all over the World. You can see more recipes (in Spanish) on my Cookpad Spain profile here: https://cookpad.wasmer.app/eng/users/1089227