Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Ingredients
1 tablespoon butter
1 1/2 cups thinly sliced shallots
1 teaspoon white sugar
1 teaspoon salt
3 1/2 cups packed finely grated Talbot Forest Gruyere Cheese*
2 tablespoons all-purpose flour
1 1/2 cups (or more) dry white wine**
A healthy pinch of ground nutmeg
1 garlic clove, finely grated
2 tablespoons apple juice
Freshly ground black pepper (use lots!)
Method
What to dip in:
While bread is the backbone of a fondue feast (sourdough is best), variety makes for a more exciting dipping experience. Try baby carrots, gherkins, sliced apples, baby roasted spuds or even biersticks.
Instructions:
Grab a medium sized, heavy bottom saucepan. Yes, the bottom weight matters, it’s all about the heat transfer. Melt your butter over a medium heat. Add shallots and cook for 2 minutes, then add sugar and salt and cook, stirring occasionally for about 15 minutes until they begin to go golden, gooey and caramelised.
While the shallots are doing their thing, grate the Talbot Forest Gruyere Cheese with your finest grater edge. Add to a large bowl and toss it around with the flour.
Pour your white wine into the shallots, (save a splash from the bottle for yourself) and bring to a boil for about 1 minute. Add the cheese and flour combo slowly, one handful at a time. Whisk each handful in until the cheese is melted, and the pot returns to a boil before adding another handful. Keep on with this until all the cheese has been added. You’re nearly at fondue.
Now whisk in the nutmeg, garlic, apple juice and pepper. Remember more pepper is good. Give it a taste and add more salt and pepper if you think it needs it.
If you prefer your fondue thinner, give it another glug of wine, or a splash of water.
Serve in a posh looking dish or fondue pot, with the platter of dipping ingredients and skewers alongside.
A few cheeky tips:
*A dry white wine like Pinot Gris or Sauvignon Blanc work best in this recipe.
