Fondue

A fondue party should always try to recreate an amazing restaurant in Verbier called Chez Dany.  This cozy chalet rests on the mountainside with panoramic views of the Swiss Alps.  They serve up some of the finest traditional swiss cuisine, excellent wines and a perfect place to rest as you prepare for the afternoon of runs followed by some Apres Skiing. (It’s french for a drinks after skiing and I mean right after with your ski boots still on.)

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After six fondue lunches in a row, the Chef at Chez Dany finally decided to part some key rules in a proper fondue:

  • Cherry Brandy, “Kirsch” is essential and cannot be substituted
  • A very dry white wine is very important, so the best would be a Sauvignon Blanc or Muscadet
  • Get the best selection of cheeses, be sure to go to a specialty cheese shop, this meal is truly all about the cheese
  • Go beyond the traditional sides for dipping, explore and expand your horizon
  • When you stir the cheese, do a crazy 8 stir, not a circular motion

Ingredients 

  • 2 garlic clove, smashed
  • 3 cup dry white wine
  • 4 teaspoons of kirsch
  • 1 pound Emmental cheese, grated
  • 1 pound Gruyere cheese grated
  • 2 tablespoon of cornstarch
  • 1/4 tablespoon of mustard powder
  • 1 pinch nutmeg

Unknown-4Time to Cook

  • Take a 5.5 Le Creuset 5.5 quart round dutch oven, in Cherry color, and rub the inside with the crushed garlic.  (The color does not matter but if you want to have the Chez Dany feel…)
  • Put the pot over a medium flame on your stove and bring the wine to a simmer
  • Toss the cheese together with the cornstarch, mustard pawer and nutmeg so it is evenly distributed
  • In small batches add the cheese and stir constantly with a wooden spoon, you want the cheese to be creamy and smooth
  • Stir in the Kirsch and place over a flame to keep warm

What to dip?

If you want to go totally old school, cube up some crusty bread and get going.  If you want to make it more of a selection and perhaps the full meal, then consider these:

 

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