I have to admit I’m a little behind in posting this recipe. Smoky & Swiss Fondue was my husband and my late night Monday dinner. . .last week. However, it’s been one of those weeks that seems extra long. Let’s just say that what was supposed to be two separate weeks of business travel for my husband became one two-week trip due to a cancelled flight caused by rainstorms at O’Hare last Friday. So, with many end of the year school activities and four kids missing said husband over the weekend, I had other things occupying my time that were more pressing than posting this recipe.
However, if I place myself in the way back (ok, the 8-day into the past) time machine, I can tell you that this was an excellent dinner for the two of us. As is typical of our Monday meals, we didn’t eat until all kids were in bed and work was finished, which is about 9:00. However, when that time arrives, it is fairly magical for a dinner at home. The dining room is lit by candlelight, and the house is quiet.
As we sit at the table, this evening has many enjoyable pieces. As much as we adore our children, it is wonderful to have time to discuss our days without hearing the latest middle school gossip or being quizzed on plans for the weekend. Enjoying tapas as we do, it also is nice to have a meal consisting of little bites of this and that. Finally, it is a wonderful way to unwind after the day that typically is the longest day of the week for each of us.
- 1 clove garlic
- 2 cups gruyere, grated
- 1-1/2 cups baby swiss, grated
- 1-1/2 cups, smoked gouda, grated
- 1-1/2 tsp. cornstarch
- 2/3 cup Sauvignon Blanc
- 2 Tb. cognac
- 1/8 tsp. nutmeg
- Cut garlic in half, and rub inside of fondue pot with cut edge.
- Combine gruyere, baby swiss, and gouda in a large bowl.
- Sprinkle with cornstarch, and mix well.
- Place Sauvignon Blanc and cognac in fondue pot, and place over fondue burner. When boiling add cheeses, and stir occasionally until melted.
- Add nutmeg, and stir.
- Adjust fondue burner to a temperature that allows the fondue to stay melted without burning.
- Serve with dipping items, such as foccacia, blanched broccoli or cauliflower, and apples cut into bite-sized pieces.