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North Charles Street

6213 N. Charles Street
Baltimore MD 21212
410-377-8040
MON-SAT  7am-8pm
SUN  8am-7pm

CLOSED ON EASTER SUNDAY

FREE PARKING

ON STORE LOT

Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
410-323-3656
MON-SAT  7am-7pm
SUN  8am-6pm

CLOSED ON EASTER SUNDAY

FREE PARKING IN
DEEPDENE GARAGE

EDDIE'S CLASSIC FONDUE

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Serves: 8

Both literally and figuratively "cheesy," this inherently social throwback has been a mainstay of dinner parties, sleepovers, and girls' nights in since the mid-20th century. Fun-filled, versatile, and a cinch to throw together, the hardest thing about fondue is remembering NOT to double dip!


Ingredients

16 oz. swiss gruyère, grated

2 T. cornstarch

1 t. kosher salt

1/4 t. ground white pepper

Pinch cayenne pepper

1 c. white wine (Sauvignon Blanc or Riesling)

1 t. lemon juice

DIPPERS:

French or Sourdough baguette, cut into 1-inch cubes

1 lb. roasted Yukon or fingerling potatoes

1 lb. roasted brussels sprouts

1 lb. roasted cauliflower florettes

1 lb. steamed shrimp

12 oz. Stachowski smoked duck sausage, sliced

2 c. seedless grapes

1 honeycrisp apple, sliced

To Prepare

In a medium bowl, toss shredded cheese with cornstarch, salt, white pepper and cayenne pepper. Set aside.

In a medium saucepan, over medium-high heat, bring the wine to a simmer. Gradually add the cheese mixture, one handful at a time, whisking until smooth. When all the cheese has been incorporated, add the lemon and whisk until smooth. Season to taste, if necessary.

Transfer melted cheese to fondue pot, crockpot, or chafer, maintaining a medium temperature for dipping.

To Serve

Serve with assorted dippers, displayed as a self-serve spread with skewers for dipping.

Pair with Honig Sauvignon Blanc.



Eddie's Recipe Tip:

In a time crunch? Pick up pre-cut fruit from our produce department and roasted vegetables from Gourmet-to-Go, and our seafood department can steam your shrimp upon request-no additional charge!