With the busy holiday season upon us once again, it’s easy to feel overwhelmed with so much to do and so little time to do it in. That’s the moment when you need to step back, take a deep breath and remember to enjoy the simple pleasures with friends and family. Sounds like the perfect time for a cheese fondue!
Cheese fondue was all the rage a few decades ago and may seem a bit dated, but there’s a reason that it’s considered a classic. To start with, it tastes great! Secondly, it’s VERY easy to make (if you can hold a spoon and stir, you can make this dish)! Furthermore, who doesn’t love dipping big chunks of bread into a pot of warm, gooey cheese?
We’ve omitted a couple of the traditional ingredients from our version in order to highlight a decidedly non-traditional element – truffles. Fresh truffles, sliced gossamer thin, release their heavenly aroma when they hit the surface of the warm fondue. And just to bump up the truffle flavor a little bit more, we added a dash of Earthy Delights’ excellent certified organic truffle oil.
By all means, enjoy your holiday feast with all the trimmings. But a warm pot of fragrant fondue shared among friends is the kind of holiday memory that will last a lifetime. Try it and make some memories of your own.
Truffled Cheese Fondue
This really is the most delicious cheese fondue we’ve ever had. Serve it with big, crusty slices of bread and fresh fruit for dipping. Add a glass of ice-cold sparkling wine as a refreshing counterpoint to the richness of the fondue and you’re in business.
- 1 lb Fontina or Gruyère cheese or a blend of the two
- 2 Tbsp corn starch
- 1 cup dry white wine
- 1 tsp White or Black Earthy Delights Organic Truffle Oil, more as desired
- fresh truffles (optional, but highly recommended)
- sea salt, to taste
- Rustic bread of your preference
- Extra virgin olive oil for brushing
Grate the cheese on the coarse blade of the grater. Toss the grated cheese with the cornstarch, making sure to mix them thoroughly.
Bring the wine to a simmer and reduce the heat to medium-low. Slowly add the cheese/corn starch mixture by small handfuls, stirring well between each addition. When all the cheese has been added and and the fondue is very smooth in texture, remove it from the heat. Stir in the truffle oil, taste and add a little salt if needed.
Fill warmed small fondue pots or heavy ramekins with portions of the fondue. Garnish each pot with a few paper-thin slices of fresh truffle. Serve warm with slices of broiled or grilled rustic bread.
Broiled Rustic Bread
Cut bread into long, thin slices approximately 1/2 inch thick. Brush with extra virgin olive oil. Broil or grill until golden brown, then flip to brown other side.
Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.
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