During the 1950s and ’60s, fondue parties were all the rage, with stainless-steel pots in Scandinavian designs becoming particularly fashionable. The designs of the pots themselves became somewhat of a talking piece, with artists like Peter Max creating patterned designs that would impress guests. In the late ’60s and early ’70s, fondue pots became a popular gift for weddings to keep the fondue party rolling.
Ingredients
- 8 ounces Gruyère cheese, grated
- 8 ounces Emmental cheese, grated
- 2 tablespoons cornstarch
- 1 cup dry white wine
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon kirsch or brandy
- ½ teaspoon dry mustard
- 0.12 teaspoon grated nutmeg
For Dipping
- Small skin-on roasted fingerling potatoes
- Assorted lightly steamed vegetables
- Sliced apples and pears
- Cubed French or sourdough bread
How to Make It
- In a large bowl, combine the Gruyère and Emmental cheeses with the cornstarch and toss well.
- In a fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium heat.
- Add the cheese mixture into the liquid a little at a time. Stir after each addition.
- Once the mixture is smooth, add in the kirsch, mustard, and nutmeg.
- Serve hot and bubbling with assorted dippers.
