Luxurious Fondue Recipes for the Holidays
Hi everyone,
Every year, I make fondue. I usually make it around the end of the year holidays when it is cold and sometimes I wait till the first snowfall to break out a fondue pot. I traditionally make a simple Gruyere and Emmentaler Cheese Fondue but this year have my eye on the following recipes which I thought I would share with you for your first snowfall.
Vacherin and Gruyere Cheese Fondue is my first recipe to share. It’s the use of Vacherin cheese that makes this one so special.
However, Vacherin Mont d’Or cheese can be hard to find, although you can order it online at Murray’s Cheese in Manhattan. It is expensive because it is usually available only during the end of the year. Here is how Murray’s Cheese store describes it:
“Produced over a single season each year, Vacherin Mont d'Or is as exclusive as it is silky and luscious. Hailing from Switzerland, it's crafted from cow’s milk produced during the fall and winter months—when the herd spends its days munching straw and fodder instead of grazing on the pasture. This specific diet imbues the cheese with a distinct richness, while a unique spruce wrapping brings irresistible woodsy notes to the spoonable interior. Since its availability is limited each year, make the most of every bite by enjoying it with an aromatic gewurztraminer. “
By the way, if you are in Manhattan, you can order the Vacherin Gruyere Fondue at The Mark Chalets by Jean-Georges Vongerichten, located at The Mark Hotel at 25 East 77th Street on the Upper East Side. The adorable Alpine-inspired huts also offer spaetzle, veal, and plenty of mulled wine to go around. Yummmmmm. I tried to get reservations this holiday week but they are fully reserved till after New Year’s so, if you want to go, reserve well ahead.
Substitutes for Vacherin could be raclette, Italian Fontina or Emmentaler, which all melt really well. However, it is the Vacherin that makes this fondue so silky and luxurious. So here we go!!
Vacherin and Gruyere Fondue
Serves 4 to 6
Ingredients:
1 fat clove garlic, sliced in half
4 cups grated Gruyere cheese
4 cups grated or finely chopped Vacherin cheese
2 tablespoons cornstarch
1 cup dry white wine
1/8 teaspoon freshly grated nutmeg, or more to taste
1 tablespoon of Kirsch liquor, or more to taste
1 baguette, cubed
Directions:
Rub the insides of your fondue pot with the sliced sides of the garlic. Then mince the garlic and leave it in the bottom of the pot.
In a mixing bowl, add the grated Gruyere and Vacherin cheeses and the cornstarch and stir to thoroughly coat. Toss all of this into the fondu pot. Pour in the wine. Put the fondue pot on the stove and, over medium heat, constantly stir until thoroughly melted. Add the nutmeg and stir. Taste and add more if desired. Whisk in the kirsch and throughly combine. (I typically add 2-3 tablespoons kirsch at the end)
Place the fondue pot on your fondue pot burner and serve with the cubes of bread.
How about a truly decadent, rich, creamy Truffle Fondue??? In Italy, they make one called Fondu al Tartufo, which is made with egg yolks, milk and cheese.
This recipe is from Christina’s Cucina.
Fonduta al Tartufo (Truffle Fondue)
Serves 2
Ingredients:
4 ounces Italian Fontina cheese (grated)
4 ounces milk
2 egg yolks
fresh truffle(s) or truffle powder
Directions:
In a heatproof or glass bowl, put the grated cheese and half of the milk and let stand for an hour.
Place the bowl with the cheese and milk into a pot with water so that you have a bain marie (the water should be half way up the bowl and the bowl shouldn't touch the bottom of the pan). Heat the water over low heat to melt the cheese and milk.
When the cheese is half melted, add more of the milk a little at a time to incorporate it evenly.
Keep stirring (or whisking) until the cheese has melted completely the mixture has a uniform consistency.
In a separate bowl, whisk the egg yolks, then add a spoonful of the milk and cheese mixture to temper the egg. Add a few more tablespoonfuls and whisk well.
Gently and slowly whisk the egg mixture back into the bowl in the pot. You don't want the mixture to curdle or boil, which can happen if the heat is too high, or you add the mixture too quickly.
Keep whisking over the heat for a few minutes until the fondue has thickened.
Remove from heat and arrange where you'd like to serve it or transfer to a small fondue pot (this is a small amount so it's not necessary to use one).
Next, either slice the truffle (with a truffle slicer) over the fondue, or add the truffle product(s) of your choice.
Serve with lots of toasted bread.
And for dessert? How about Giada de Laurentiis’ recipe for Chocolate-Hazelnut Fondue?? Life is good when you have lots of melted chocolate for dessert. Right?
Here is her recipe. Serve with biscotti or big strawberries or big chunks of pound cake to dunk into the fondue.
Chocolate-Hazelnut Fondue
Serves 6-8
Ingredients:
1 1/2 cups heavy cream
1/2 cup chocolate-hazelnut spread (Nutella works)
one 12-ounce bag semisweet chocolate chips, such as Guittard 55-percent
1/2 cup hazelnut liqueur, such as Frangelico
Directions:
Bring the heavy cream to a simmer over medium heat in a small saucepan. Place the hazelnut spread and chocolate chips in a heatproof bowl. Pour the heavy cream over the chocolate and allow to sit for 30 seconds. Whisk together until smooth. Add the liqueur and continue to whisk until incorporated.
Serve with an assortment of fruit and cookies for dipping.
Here’s hoping you are enjoying the holiday season!!!
See you next week!! Hillary
