If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers, and invite friends over to dig (or rather, dip) in.
- - 8 oz. Emmentaler cheese, grated, about 2 cups
- - 8 oz. mild Cheddar cheese, grated, about 2 cups
- - 1 Tbs. cornstarch
- - 1 cup dry white wine, such as Sauvignon Blanc
- - 4 tsp. Maille wholegrain mustard
- - 1 large clove garlic, halved and lightly smashed
- - 1 Tbs. finely chopped tarragon
- - ¼ cup kirsch
- - Freshly ground black pepper
- - ½ lb. combination of pumpernickel bread and sourdough bread, cut into 1-inch cubes, lightly toasted
- - 1 crisp apple, such as Gala or Honeycrisp, cored and cut into wedges, then cut widthwise
- - 1 ripe pear, such as Anjou or Bartlett, cored and cut into wedges, then cut widthwise
- In a large bowl, toss the cheeses with the cornstarch.
- In a 3-quart saucepan, combine the wine, Maille wholegrain mustard, and garlic, and bring to a boil over high heat. Then turn off the heat and let stand for 5 minutes.
- Remove and discard the garlic.
- Return the pan to medium-low heat and add the cheese mixture to the pot large handfuls at a time, stirring each batch so that the cheese doesn’t clump as it melts.
- Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the tarragon and kirsch and season to taste with pepper.
- To serve, transfer the mixture to a fondue pot. Set the fondue pot over a low flame at the table to keep it warm. Serve with the bread cubes, apple, and pear for dipping.
- 8 people