{from scratch holidays} old montreal fondue

Have you thrown a fondue party yet? No? What are you waiting for? Take the plunge this Thanksgiving by trying out a fondue appetizer while the turkey is in the oven. It’s a great excuse to keep your family and friends lingering around the table, lazily dipping crudite and hunks of warm bread into a cheesy fondue.

Even in a small kitchen, my electric fondue pot is an appliance that is worth keeping around. It heats the fondue and keeps it warm at a consistent temperature throughout the night, requiring only occasional stirring. If you don’t have an electric fondue pot, you can warm up the mixture on your stove top in a small saucepan and then transfer to either a candle-heated ceramic fondue pot, a slow-cooker or even just a serving bowl if you plan on scarfing it down immediately. In honor of a recent trip to Old Montreal, I’ve adapted a recipe from The 125 Best Fondue Recipes by Ilana Simon.

Old Montreal Fondue

  • 4 oz Gruyere, shredded or cubed
  • 2 oz Emmentaler or Jarlsberg cheese, shredded or cubed
  • 4 oz Camembert or triple-cream brie, cubed
  • 1 tbsp cornstarch
  • 1 glove garlic, crushed
  • 3/4 dry white wine
  • 1/4 cup heavy cream
  • 2 tsp lemon juice

Note: You can substitute regular Swiss cheese for either the Emmantaler and/or Gruyere if needed.

Combine the cubed cheese in a bowl and coat with cornstarch to prevent sticking. Turn your electric fondue pot on medium heat and add wine and crushed garlic. Reduce heat and add in the heavy cream. After three to four minutes, add the cheese mixture one handful at a time, stirring between each addition until melted through and creamy. Once all of the cheese is completely melted, stir in the lemon juice.

Serve with blanched vegetables (try broccoli florets or green beans), roasted mushrooms, chunks of French baguette or slices of apple. The recipe will serve four hungry people or up to eight people as an small appetizer.

You can also try oil, broth and dessert fondues. Oil and broth fondues can be used to flash fry meat or tempura vegetables to be served with zesty dipping sauces. Dessert fondues… well, I think we’ve all had our share of run-ins with the ubiquitous chocolate fountain. It doesn’t stop there, though. You can make sweet fondue dessert with butterscotch, caramel, peanut butter, maple syrup or even raspberries, lemon or peaches.

Class up your Thanksgiving menu by adding fondue to your dinner spread!


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Categories: From Scratch Holidays, Holidays, recipe, Vegetables

Author:Christine

From nine-to-five, Christine works in the non-profit world of affordable housing and community development. After hours, you can find her cooking up a storm in her teeny tiny kitchen, curled up on the couch with a stack of good books, or hosting wild one-person dance parties. Christine lives in downtown Albany and likes to imagine a life filled with freshly baked bread, tea parties and 1970s kitchenware.

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7 Comments on “{from scratch holidays} old montreal fondue”

  1. November 15, 2011 at 11:10 am #

    i love this idea! what a great way to pre-game for the big meal. love love love it.

  2. November 16, 2011 at 12:56 pm #

    I just love fondue! Yum, it looks so good.

  3. November 19, 2011 at 2:22 pm #

    I’ve never been a “fondue guy’, but this sounds great!
    You have a great blog here and now if you’ll excuse me, I’m starving!

    • November 20, 2011 at 1:15 pm #

      This recipe will definitely lure you into the world of fondue :)

Trackbacks/Pingbacks

  1. {recipe recap} Thanksgiving Inspiration Pt 2 | FROM SCRATCH CLUB - November 20, 2012

    [...] Christine inspires us to make fondue as a Thanksgiving appetizer. YUM! [...]

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    [...] Fondue(me) – Ahaha, that joke never gets old [...]

  3. {FSC Time Machine} Thanksgiving 2013 | FROM SCRATCH CLUB - November 21, 2013

    […] Christine inspires us to make fondue as a Thanksgiving appetizer. YUM! […]

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