Smart and Simple
A Canadian cheese fondue is just the thing to warm up your winter evenings.
The fun of fondue
By the time the holiday season is over, many of us feel like we’re all cooked out. We’ve roasted and braised, baked and boiled, and run the gamut of special dishes we save for this special time of year. What we crave is simple, comforting food that brings warmth to long winter evenings. A Canadian cheese fondue is the perfect solution, especially since you’ve probably got a few cheeses in the fridge left over from holiday celebrations. You don’t even need a fondue pot – any sort of heavy saucepan will do just fine.
It’s easier than you think
You can use just about any Canadian cheese in a fondue, but the tastiest results come from mixing in a little strong-flavoured cheese like an old Canadian Cheddar, or even a bit of Canadian Blue. For 6 people, you need about 4 cups of grated cheese. You start by warming a cup or so of white wine or beer in a large pot (you can add a clove of garlic if you like). Then gradually stir in small handfuls of cheese. The heat should be on the low side – you want the cheese to melt without bubbling too much. Stir slowly, without stopping, until all the cheese is melted. About halfway through, it’s a good idea to add a spoonful of corn starch that’s been mixed with a splash of water or spirits to help bind and homogenize the melted cheeses. Kirsch is traditional, but brandy, scotch, or even rum can all add a unique dimension of flavour.
Feed the fondue pot
Once all the cheese is melted, you’re ready to transfer it to the fondue pot, if you’re using one. If not, make sure the cheese is good and hot before settling around the pot for dipping. If the cheese stiffens too much, you may need more heat, or a splash more wine. If it’s too runny, you may need more cheese! This is the interactive aspect of fondue – dipping and sipping, chatting adding just a bit more of this or that to prolong the fun. Try to resist the urge to pop things directly from the pot into your mouth – they’re hot! And don’t worry if there’s a little scorched cheese at the bottom of the pot – for some people, it’s the best part.
| Suggested cheeses | Optional seasonings | Suggested accompaniments |
|---|---|---|
| Canadian Swiss | black or white pepper | sliced warm bread or bagels |
| Canadian Cheddar | nutmeg | boiled baby potatoes |
| Canadian Mozzarella | red pepper flakes | cured meats and sausages |
| Canadian Blue* | curry powder | pickles, pickled beets/onions |
| Canadian Emmental | dried thyme | cranberry sauce, jam, chutney |
| Canadian Vacherin* | dried orange peel | raw or steamed vegetables |
| Canadian Gouda | whole pink peppercorns | diced ham |
| Canadian Monterey Jack | dried cranberries or cherries | |
| Canadian Parmesan* |
*Use stronger-tasting cheeses sparingly
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