Easy Cheese Fondue

If my recipes of the past are any indication, I am lenient in my interpretation of the word "recipe". Cheese fondue, like chili, is more of an idea than a specific recipe. Here is what I did:

Ingredients:
1 cup white wine (I used a Viognier)
2 cloves garlic, minced (I ran out, so I used a shallot!)
12-16 ounces shredded cheese (tradition calls for emmenthaler and gruyere, I used a swiss/gruyere blend)

Directions:
Heat fondue pot (doesn't everyone have one from their weddings?) or a medium saucepan over medium heat. If using a fondue pot, it is usually a double boiler situation, so water underneath the actual basin where the fondue goes. Add wine and garlic (or shallots), heat to close to a boil. Slowly add a handfull of cheese at a time, stirring until melted, then add another handful.
Serve with toasted bread and vegetables of your choosing.

Best invention ever? Trader Joe's offers a shredded swiss/gruyere blend. It makes fondue a million times easier than when I used to hand my husband a block of cheese and the box grater and tell him to go at it. I served it with bread and broccoli, since my kids were eating it for dinner and they will deign to eat broccoli stems, as opposed to their refusal to eat most other green vegetables.

 

 

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