Recipe – Three Cheese Fondue
Even though I didn’t leave work until after 6:30 p.m. today, I had a meal plan in my head. On my hour long drive, I was dreaming of Mozzarella Caprese and some of my spinach asiago chicken sausages awaiting me in the freezer.
When I arrived at home, the unstoppable force in my life (my wife) had other ideas. So, we cooked what has fast become a family favorite in our house, our Three Cheese Fondue. I came up with my own version of a Swiss blend shortly after we received a fondue pot made by Rival for a wedding present. The pot has quickly become one of the most used items in the kitchen and it frequently makes this dish for us.
Here’s how we make it.
Ingredients (serves 4-6, wing it to your tastes or adjust accordingly)
- 1/2 pound Gruyere
- 1/2 pound Butterkase
- 2-4oz. Danish Blue Cheese (adjust accordingly. This is a very strong cheese. If you like it more tart, go 3 to 4 ozs.)
- One clove of garlic
- Two green onions
- 1tsp Extra Virgin Olive Oil
- Salt and Pepper to Taste
- 3oz. Beer (Your choice, but I prefer craft brew, Stouts and Pale Ales work best I find)
- Granny Smith Apples
- Half loaf of Sourdough
- Green Globe Grapes
- Baby Carrots
1. Slice and chop clove of garlic.
2. Add Olive Oil to bottom of fondue pot, toss in garlic, salt and pepper. Heat garlic until simmering, and reduce fondue pot to “warm” setting.
3. Shred cheeses and add to pot with 3 oz. beer.
4. Heat cheeses over low to medium heat (225 – 255) until cheese melt completely and most of the beer is cooked off. Note: If some beer remains or you’ve added too much beer for the amount of cheese you have, add a little flour. You won’t taste it and you’ll take up some of the excess liquid.
5. Add green onion and reduce heat.
6. Chop vegetables, bread and fruits and place into bowls.
7. Serve with your favorite wine and fondue forks.
Love this recipe, and while I missed the sausages, this was a great substitute, albeit not great for my current diet (South Beach). More on that tomorrow