...Classic Cheese Fondue

When heading out to the mountains for a weekend of cross country skiing, we often crave the rich cheesiness of fondue after a long cold day spent in the outdoors. Options for this delicious dinner include the Grizzly House in Banff or the fancier Walliser Stube in the Chateau Lake Louise. The problem though is each place can be quite pricey and also the raw taste of wine can be quite over powering. Our version cooks out the raw alcohol flavour making the fondue much less harsh and is served with a big selection of veggies that are parboiled rather than raw .  

Serves 4 people
- 1/2 lb Emmental cheese, shredded
- 1/2 lb Swiss cheese, shredded
- 1.5 cups of dry white wine
- 1 clove of garlic
- 1 medium cauliflower, cut into bite sized pieces
- 1 head of broccoli, cut into bite sized pieces
- 1 bunch of radish
- 2 sausages
- 1 lb of new potatoes 
- 1 pinch of nutmeg
- 1.5 tbsp cornstarch 
- 2 tbsp butter or duck fat
- Salt and pepper to taste 


1. Boil the potatoes, cauliflower and broccoli in a large pot of boiling salted water until the potatoes are soft and the cauliflower and broccoli are just tender and arrange on a platter with the washed and trimmed radishes

2. Roast the potatoes in butter or duck fat in a 350 degree oven for 35 minutes until golden brown

3. Fry the sausage and slice into bite sized pieces

4. Rub the inside of your fondue pot with the halved clove of garlic

5. Over medium-low heat add the dry white wine and bring to a simmer for 5-10 minutes to cook out the raw wine flavour

6. Slowly add the cheese handful by handful and stir until the cheese is fully melted (Stir in a zig zag motion rather than a circular motion otherwise you'll get a big ball of cheese stuck to your spoon)

7. Once all the cheese is melted and combined with the wine add the cornstarch which has been dissolved in 3 tbsp of the white wine. Season with salt, pepper and nutmeg

8. Serve the fondue with the veggies and sausage



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