I know I have mentioned before that my husband and I are huge football fans. This means that every Sunday, I make a large display of food so that we can graze all day.
This Sunday, we had some friends over to watch several of the games with. I thought fondue might be something fun to serve. And since I have an electric fondue pot (or six), the fondue would stay warm all day.
Unfortunately, this fondue did not do what it was supposed to do.
Everything was going well, until the cheese was added.
The cheese melted nicely, so I continued to grate it in to the bubbling wine.
But it would not incorporate itself into the wine. The cheese just got harder and harder, but not blending.
Thankfully, the friends were the understanding kind. We made do, scooping the cheese out of the wine and spreading it on the pieces of bread and apple.
But there was no way anything could be dipped into the fondue.
It was a mess. The flavor was great though. . .
FONDUE GRUYERE
1 Clove Garlic
2 Cups Dry White Wine
3/4 Pounds Grated Gruyere Cheese
1/2 Teaspoon Salt
1/8 teaspoon Cayenne Pepper
Dash Nutmeg
2 Tablespoons Cognac or Brandy
Rub fondue pot with garlic. Add wine and heat until bubbly. Add cheese a little at a time until it melts. Add the balance of the ingredients, stirring well.
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