Don’s love for fondue started when went to France for post-grad work after Christmas in 1972. He traveled to Innsbruck, Austria in January where he bought a pair of Rossignol 210 downhills and Koflach boots. If you ever get the chance, the skiing is fantastic there and it is where the Olympics were held in 1964. That first month in Europe, Don discovered fondue and loved it!
Since then, Don has been whipping up fondue in his home, and this is his go-to recipe. The key to good fondue is good kirsh and good bread, not the cheap stuff! The Kirsch is so important! Also, look for bread that will hold up to the fondue and not lose its shape, like French bread.
- 1 garlic clove, halved crosswise
- 1 1/2 cups dry white wine
- 1 tbsp cornstarch
- 2 tsp Kirsch
- 1/2 lb Emmental cheese, coarsely grated (2 cups)
- 1/2 lb Gruyere, coarsely grated (2 cups)
- Cubes of French bread on fondue forks or long wooden skewers
- Special equipment: fondue pot
- Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
- Stir together cornstarch and kirsch in a cup.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil!). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, about 5-8 minutes.
- Transfer to fondue pot set over a flame and serve with bread for dipping.
The best part: When you reach the bottom of the fondue pot, take the crisp cheese out and cut to share, or eat by yourself.
Pair With: Viognier, Chardonnay or a good, crisp Sparkling wine