Are you and your sweetheart skipping the rush and avoiding restaurants on Valentine’s Day? If so we have a great recipe to make at home.
Kowalski Market’s Chef Rachael Perron shared her recipe for a classic fondue, which is all the more timely as February is National Fondue Month, as well.
- 1 clove garlic, crushed
- 1 cup dry white wine
- 1 tbsp. cornstarch
- 2 tbsp. cold water
- ⅓ lb. grated Emmental cheese
- ⅓ lb. grated Gruyère cheese
- ⅓ lb. soft cheese, such as Kowalski’s Brie, rind removed
- ½ tsp. Kirsch, to taste
- 1 pinch freshly grated nutmeg
- Freshly ground Kowalski’s Black Peppercorns, to taste
- Dippers (your choice): lightly toasted French or pumpernickel bread, cornichons (French gherkins), boiled new potatoes, and raw or blanched vegetables such as carrots, asparagus, broccoli or cauliflower
- Rub the inside of a fondue pot or saucepan with crushed garlic; discard garlic.
- Add wine; bring to a simmer over medium-high heat.
- Dissolve cornstarch in water; whisk into wine.
- Bring to a boil; cook for 2 min.
- Reduce heat to low; whisk in cheeses a bit at a time.
- Stir in Kirsch.
- Season with nutmeg and pepper.
- Serve hot with your choice of dippers.