340 W. Armitage
Geja’s Classic Cheese Fondue
6.5 oz Processed Gruyere, cubed
1.5 oz Gruyere Cheese, shredded
1/4 tsp Garlic powder
1/4 tsp Nutmeg
1/4 tsp White pepper
6 oz Dry white wine
1/2 tsp Kirschwasser brandy
Heat wine until almost boiling in double boiler.
Add Kirschwasser and let cook for a 5 minutes.
Add processed gruyere cheese, cook until cheese is soft.
Add shredded gruyere, let melt while stirring occasionally.
Add nutmeg, white pepper and garlic powder. Stir until creamy.
Mixture should cook for at least 30 minutes.
Transfer as needed to fondue pot.
Serve with chunks of French bread, apples and grapes for dipping.
Complement your cheese fondue by pairing with the same wine used in fondue.
Use cheddar or classic Swiss cheese in place of gruyere.
Try a variety of other breads. Pumpernickel, raisin and onion breads work very well.
Cut bread night before serving and store in a container which is left slightly open. This will allow the bread to firm and dry, creating a great contrast of textures (traditional fondue is served with stale bread).
Use vegetables or dried fruits for dipping.
Dark Belgian Chocolate Fondue
6.25 oz Milk Chocolate
1.5 oz Bittersweet Chocolate
2 oz Freshly Brewed Coffee
1/2 oz Milk
Place milk and coffee in a double boiler, heat until the mixture is steaming. Add chocolate and stir until completely blended.
Let cook for 30 minutes. DO NOT let the chocolate fondue boil. Transfer chocolate to fondue pot.
Pour 1 oz Grand Marnier (or any flavored flammable liqueur) on top of chocolate fondue and flame to roast marshmallows. Flame will burn out in approximately 2 minutes.
Pair with fruit wine or a sweet dessert wine. Many wineries in Illinois produce fruit wines which can be purchased via the web.
Add caramel or fruit preserves to chocolate