Recipe: Fondue

The perfect dinner for New Year's Eve

What’s for Dinner?


Fun and sinful, perfect for New Year’s Eve dinner

-Julie Ryan Evans

When deciding what to prepare for an intimate dinner at home this New Year’s Eve, I knew only one thing would do – fondue. Such a wonderful, decadent treat with which to ring in 2009. Here are a couple of my favorite recipes in which to dip crusty bread, apples, pears, mushrooms and anything else really …


I’m not exactly sure where I got these recipes, but they’ve been in my book for years.

Fontina and Gruyere Fondue


8 ounces Gruyere cheese, grated (about 2 ½ cups)
8 ounces Fontina cheese, grated (about 2/12 cups)
1 Tablespoon all purpose flour
1 ¼ cups dry white wine
1 garlic clove, flattened
2 teaspoons kirsch (clear cherry brandy – which you really can omit if need be, but it is nice with it)

Mix cheese and flour in a medium bowl. Bring wine and garlic to simmer in a heavy saucepan over medium heat. Remove garlic. Gradually mix in cheese mixture by handfuls, stirring until melted and smooth. Mix in kirsch. Transfer to fondue pot, if desired.

Champagne Brie Fondue


2 teaspoons cornstarch
2 tablespoons kirsch
16 ounces (about 2 small wheels) brie cheese, chilled
1 garlic clove, halved
1 cup dry champagne
1 teaspoon lemon juice
1/8 teaspoon white pepper


Combine cornstarch and kirsch and set aside. Cut the chilled brie into small pieces.
Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle boil. Reduce heat to low and stir in the brie. Blend the cornstarch/kirsch mixture into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper.

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