Fresh Fridays: Fondue au Fromage

(image via) Holiday traditions may vary from family to family, country to country, and continent to continent, but there is one thing that doesn’t change. Food. Families, friends, coworkers, classmates and others all around the world gather at the holidays, to enjoy each other’s company, to renew friendships and family bonds, and to take time to prepare and enjoy wonderful meals, special dishes and delicious drinks. As in the Mediterranean countries, American holiday meals are ones of bounty and pleasure. Feasts, fiestas, and festas are a time to enjoy family, friends and food! We hope you’ll enjoy this Mediterranean-inspired dishes with your friends and family during the holidays, or as you celebrate the end of 2009 and welcome in the new year. Happy Holidays and Happy New Year from all of us at the Mediterranean Foods Alliance and Oldways. Fresh Fridays will return on January 8th! Fondue au Fromage *Comté (from the Jura Mountains), Beaufort and Emmental (from Savoie) are all classic mountain cheeses. They are layered with nutty, fruity and sweet flavors and have extraordinary melting capacity. Ingredients

1 garlic clove, split
1 cup Cantal (or Tomme de Savoie) cheese
1 cup Comté (or Beaufort) cheese
1 cup Emmental (or Morbier) cheese
½ cup Beaufort (or French Gruyère) cheese
1 ½ cups dry white wine
1 teaspoon lemon juice
2 teaspoons cornstarch
3 tablespoons Kirsch
⅛ teaspoon ground nutmeg
1 cup per person white bread cubes

Preparations

Rub the inside of a ceramic fondue pot with the garlic clove. Place wine, garlic clove, and lemon juice into pot and place over medium-low heat. Bring to simmer, stirring constantly.
Remove the garlic clove with a fork. Grate cheeses and add to fondue pot. Stir until mixture is smooth and creamy.
In a separate bowl, whisk cornstarch, Kirsch and nutmeg; stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Do not overheat or the mixture will separate.
Keep fondue warm over low heat, then put it over an alcohol lamp (Sterno) at the table. Let the fondue continue to bubble during the meal and stir it from time to time so that it stays creamy. Spear the bread cubes with fondue forks and dip them into the cheese.

Pairs well with Chardonnay or Pinot Noir Recipe by The Cheeses of France