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December 05, 2015 2 min read

With the holiday season quickly approaching, our iQ living blog hopes to keep you posted on great seasonal recipes. Each week we will be offering helpful hints and suggestions to spice up old recipes and re-introduce you to timeless classics.

This week some of us are planning for the next couple of weeks and wondering where the time has gone. Some of us will be heading home, while most of us are opening our doors to family and friends this holiday season. While we have our roasts lined up for the bigger gatherings, we wanted to share with you an easy to do recipe that will make bring everyone a little closer this holiday season. 

One of our favorite things to do when we have people staying over for a couple of days, is to serve a Cheese Fondue. Easy to make after spending a day out with your guests a fondue will immediately warm you up and get you feeling festive. It might also help that our fondue recipe includes wine!

Serving a Cheese Fondue has become a holiday staple in my household. On Christmas Eve, as my parents went to work in the morning and the kids went off shopping for last minute gifts downtown, we always came home to eat around the table together with a cheese fondue in the middle of it. As the holiday season rushed past us, it was nice to spend a meal, eating together. The best part was that we did not have to worry cleaning up, because there was never that many dishes! 

 

 Cheese Fondue 

 

 

 

Ingredients

1 clove garlic
75cl (26 fl oz) dry white wine, or for a lighter fondue try Cider
400g (14oz) Emmental Cheese
400g (14oz) Comté Cheese
400g (14oz) Beaufort or Gruyère cheese
2 tsp cornstarch
10 d (3 ½ fl oz) cherry brandy
Nutmeg
White Pepper
1 kg (2lb) bread (previous day’s baguette is what we recommend)


 

Directions

Rub the inside of the cookpot with the garlic clove.

Place the cookpot on the heat and pour in the white wine. Heat gently until it reaches simmering point.

Grate the 3 cheeses or cut them into small cubes.

Add the cheese to the win, stirring constantly until it is completely melted. Leave to simmer for a few minutes.

In a small bowl, mix together the cornstarch and the cherry brandy, then stir it into the cheese to bind it together. Add a little grated nutmeg and pepper to taste.

Combine thoroughly, without letting the mixture boil. Cut the bread into cubes. Place the cookpot on the stand and adjust the burner to get a small flame. Stick the fork into the cubes of bread and dip them into the cheese.

Perfect for serving 6.

 

We recommend using the Emile Henry Flame Fondue Set, because the pot can easily be used separately for on top of gas or electric stove tops to pre-cook your fondue before serving. 

Browse out entire collection of Fondue Sets, and other Serving-ware items! 

 

 

 


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