Hi friends! It’s Molly from my name is yeh here and I am about to embark on my honeymoon, to the Alps! My new husband and I couldn’t be more excited to see those beautiful mountains, bask in newlywed-ness and, of course, eat fondue. So to get us excited, we threw our friends a little fondue party. We put on our record player, donned our most festive sweaters, and ate some rather non-traditional fondue while we sipped on Kendall-Jackson’s Grand Reserve Pinot Noir.
The centerpiece of our fondue table included one of my favorite cheeses, smoked gouda. I love the smokey creaminess of that cheese, especially when mixed with some zingy mustard and transported by a soft pretzel roll. Our dessert part of the table featured dark chocolate fondue and a bright green matcha fondue, with cake and berries for dipping. It was such a nice wintery evening with friends and I’d highly recommend throwing your own fondue party!
- 1 garlic clove
- 1 cup + 2 tablespoons dry white wine, such as Kendall-Jackson's Sauvignon Blanc
- ½ pound smoked gouda, shredded
- ½ pound sharp cheddar, shredded
- 1 tablespoon cornstarch
- 1 tablespoon Kirsch, optional
- 2 teaspoons dijon mustard
- a pinch of salt
- a pinch of cayenne pepper
- For dipping: pretzel rolls, broccoli florets, granny smith apples, salami
- Chop the garlic clove in half and rub it all over the inside of your fondue pot. Discard the garlic or reserve it for another use. Add the 1 cup of wine to the pot. Heat over medium heat until it simmers, and then gradually add the cheese, stirring, until melted. Mix the remaining 2 tablespoons of wine with the cornstarch to form a slurry, and then gradually stir it into the cheese mixture. Stir in the Kirsch, dijon, salt, and cayenne, and serve.
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