This past Friday was our first girls’ night of the ski season. Our original plan was to do a little shopping, eat dinner at a restaurant, and watch a chick flick at home. However, before heading out, Sam wanted to complete a science lab, her homework for the weekend. The lab took longer then planned. We discussed our options: go out for a later dinner or cook at home. Sam chose staying home, and then the next round of decisions began: what to eat.
After tossing around different ideas, Sam decided to venture to something new, fondue. She isn’t a fan of swiss cheese or gouda, two regular foundations for my fondues, so I suggested cheddar. Once I knew her basic request, I began tinkering with recipes. Most cheddar cheese fondues are made with beer, but I detest beer, so I decided to use white wine as the liquid. As the fondue would cook for a while, the alcohol would cook off but add a nice amount of flavor to the fondue.
Our fondue was wonderful. We dipped blanched broccoli, orange bell pepper chunks, grape tomatoes, bread cubes, and pita chips. Enjoyed on a blanket before a few card games of spit, it was a great dinner for us girls. With four more weeks of ski lessons, I look forward to more nights of girl time.
- 1 clove garlic, cut in half
- 1 cup Chenin Blanc (or other dry white wine)
- 1 tablespoon cornstarch
- 2 cups sharp cheddar cheese, grated*
- 1 cup mild cheddar cheese, grated*
- 1/4 teaspoon nutmeg
- Items for dipping, such as apple slices, grape tomatoes, pepper slices, blanched broccoli, & bread cubes
- Rub inside of medium-sized pot with cut edge of garlic halves.
- Pour wine and cornstarch into pot, and whisk to combine.
- When combined, turn heat to medium and cook until boiling.
- Allow to boil for 2 minutes, then add cheese, and stir until fully melted.
- Add nutmeg and stir to combine.
- Transfer to a fondue pot or small preheated crockpot.
- Serve immediately.
- You may want to have extra cheese on hand in case your fondue isn’t as thick as you would like.
