If you pack eight people into a one-bedroom apartment, along with about five bags of groceries, a kilogram of cheese (2.2 pounds, Americanos), a kilogram of chocolate, and a lot of wine, you’ll have some happy people.
Thursday night we had a fondue soirée, including a cheese fondue made with emmenthal and gruyère (served with potatoes, broccoli, peppers, baguettes, sausage, chips, and more), and mixed-chocolate (served with apples, bananas, pretzels, waffles, and speculoos cookies. SPECULOOS!) So yes, by the end of the night I felt approximately like a human blimp, and had very sticky fingers. If you want to give the cheese recipe a shot, it’s here. Please know that fondue, contrary to some opinions, is nothing like nacho cheese. You’ll need dry white wine, brandy or kirsch, and a few other things as well.
- 1 garlic clove, halved crosswise
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 2 teaspoons kirsch (optional)
- 1/2 pound Emmental cheese, coarsely grated (2 cups)
- 1/2 pound Gruyère, coarsely grated (2 cups)