Don't mind if I (fon)due...
We think you will be hard pushed to find someone in this world who doesn't love cheese. Or bread. Or dipping warm bread in warm melty cheese *drools.
And if savoury isn't your vibe, are you really going to say no to melted chocolate and assorted dip-ables? ("dip-ables" - definition: morsels perfect for dipping).
We have one word for you: Fondue.
We have included a couple of basic recipes to get you started, give them a whirl and see if you become an instant fondue tragic. Check out our Ceramic Fondue Set (so cute and totally giftable by the way), before fully committing to the gas burning, cast iron, big daddies of fondue (Le Creuset, we're looking at you!).
Let's start with a classic shall we?
CLASSIC SWISS FONDUE
450g Gruyère cheese (grated)
250g Emmental cheese (grated)
1 garlic clove, peeled
1 cup of dry white wine (such as Riesling or Chardonnay)
1 tbs corn flour
Juice of half a lemon
Black pepper, to taste
Nutmeg, to taste
*If you invest in a cast iron fondue pot, this recipe can be made directly into the pot. If experimenting with a small ceramic pot such as the one in our store, make your fondue on the stove and then decant into the pot as required.
Slice the clove of garlic in half and smear the cut side all around the inside of your fondue pot.
In a saucepan, over low to moderate head, combine the grated cheeses, wine and lemon juice until the cheeses begin to melt. Mix the corn flour with a tablespoon of cold water to form a slurry, and add it to the mix. Stir for around 5 minutes until smooth. As soon as the mixture is melted and smooth remove it from the heat, if you overcook it, it will become stringy (still tasty, but not aesthetic, darling). Add a pinch of nutmeg, and some freshly cracked black pepper to taste, stir and serve straight away. Serve with warm pieces of sourdough or baguette. Best enjoyed with a glass of wine fireside. You can thank us later.
And for the chocolate fiends out there...
300g semi-sweet chocolate (we love Callebaut Dark Callets)
3/4 cup thickened cream
30g unsalted butter
1/2 tsp vanilla extract
1/4 tsp instant espresso powder
Pinch of sea salt to taste