Eddie’s Classic Fondue

Appetizers

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!

Details

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.

Pairs 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!