Bitchin' Kitchen Thursday

This week I will be sharing my favorite fondue recipe. I'm still on a travel job in Hawaii and have no kitchen right now, but I've made this dozens of times and know it well enough to make when I'm blackout drunk and have. It's surprisingly simple. My friends beg me to make it all the time and everyone loves it. Pictures will have to be added when I return to the mainland and have a kitchen again, but a visual aid isn't really necessary. Enjoy!

Classic Cheese Fondue

1 lb Gruyere, grated

3/4 lb Emmental (sometimes spelled Emmentaler), grated

6 tsp cornstarch

1 1/2 tsp dry mustard

1 garlic clove, peeled and halved 

2 1/4 c. (18 oz) Sauvignon Blanc

1-2 crusty baguettes, cut into pieces for dipping

1) In a large bowl, toss the grated cheese with the cornstarch and dry mustard.

2) Rub the bottom and sides of a pot or fondue-maker with the garlic.

3) Add the wine to the pot and heat to a strong simmer (bubbling, but not boiling).

4) Stir in the cheese one handful at a time, waiting for each handful to completely melt before adding more.

5) Reduce heat and serve with bread.

Mahalo.