An easy to follow fondue recipe, ideal for the weather

With a variety of good cheese now available in many places across Delhi, what can stop you from trying your hand at making a fondue?

Following is a recipe picked from the recently published “The Sood Family Cookbook” (Collins) put together by Aparna Jain.

Aparna documented 101 recipes from her family for the book. She says, “I sat with the older generation and tried to structure and document their instinctive approach to cooking. I worked with cousins who got their misen en place done by the cook but over time developed their own incredible fusion recipes. I began to collect recipes from Himachal Pradesh (since we are from Kangra and eat pahaadi khana at home), Sindh, Mangalore, Punjab, Tamil Nadu and Thailand.”

She says the book was first ollated into a private family cookbook which they distributed to the family and close friends. Later, when, she thought of updating it, Harper Collins suggested she publish it for larger audience. This recipe of fondue, the national dish of Switzerland, “was strangely enough, popular at home” when they were kids.

Winter Swiss Fondue

Ingredients

400 g Vacherin Fribourgeois cheese

400 g mature Gruyere cheese, grated

1/14 cups dry white wine

1 tbsp cornflour

1 garlic clove, minced

2 tbsp Kirsch (cherry liqueur)

1/8 tsp nutmeg

1/8 tsp black pepper

1 large baguette or other crusty white loaf, cut into cubes

Method

In a fondue pot, combine both cheeses and heat until the cheese starts melting. Separately, whisk together the wine and cornflour. Once the cheese has melted, stir the wine and cornflour mixture into the cheese in the fondue pot.

Bring to a boil, stirring continuously.

Add the garlic, Kirsch, nutmeg and pepper.

Set the fondoue pot’s heat source to low to maintain

a gentle simmer and place on the dining table.

Dip the bread cubes in the melted cheese and enjoy!

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