11 years ago the hubby and I discovered an incredible restaurant when we moved to the metro DC area. The Melting Pot. Here one could enjoy the most fabulous swiss cheese fondue and other tantalizing treats. We ended up frequenting this place so often that when I asked the manager about where I could purchase my own pot and fondue forks, he went to the back and brought me a bag with a pot and 8 forks. Score!
Ttraditionally, fondue is made with cheese and flour and one uses french bread as a dipper. At the Melting Pot, they also served granny smith apples and carrot and celery slices. These dipped into hot melted swiss cheese? Sublime.
I learned to make fondue from our many, many visits to the Melting Pot. So when my gluten-free life began, it was a simple matter of a few substitutions and voila! Gluten-free swiss cheese fondue that was as good as, if not better, than the Melting Pot.
Fondue is ever so easy to make… pretty much fool proof. If you can grate cheese and heat wine, then you can make fondue. There are various different types of fondue pots one can purchase. Electric pots, double-boilers, pots that require a liquid or gel fuel source, and I’m sure many others. The Melting Pot used the double boiler and that’s what I have. I’ve owned an electric pot as well as a pot requiring the fuel and of the three, I much prefer my double boiler.
The bottom pot is very heavy and the top is just a small, thin metal bowl. The is easy to make the fondue in and serve from. Because this requires a burner to use, we usually stand around the stove to enjoy this. I find this to be fun and our guests enjoy the fondue so much, no one minds being in the kitchen.
When making gluten-free swiss cheese fondue, dried up bread is *perfect* as a dipper. Cut into cubes and toss it into a 350F oven for 5 minutes or so just enough to warm it up. This typically softens bread and makes it perfect for skewering and dipping. In this case, I used the sourdough bread I made in the post below. It was a bit stale but that quick trip in the oven softened it just enough that it was *perfect*. And delicious.
Whether you’re making your fondue on the stove and then pouring it into your fondue pot or eating it directly from the stove, this is something that needs to be enjoyed as soon as it’s ready. Once 5-10 minutes has gone by, the fondue is finished. Enjoy this immediately.
Gluten-Free Swiss Cheese Fondue any white wine will do!
3/4 cup white wine
1 tsp fresh chopped garlic
1 tsp fresh lemon juice
2 cups shredded swiss or gruyere cheese (or combo of both)
1 tsp paprika
1 tsp pepper
1/4 cup gluten-free flour
Place wine, garlic, lemon juice in saucepan or in top of double-boiler (with water that has come to a boil and then turned down to med to simmer) and heat until bubbly. This will cook off the alcohol content and make for a smoother, more mellow fondue. If you’re into bold, smack-you-in-the-face flavors, heat the wine just until hot.
While wine is heating, toss the shredded cheese with the remaining ingredients and set aside.
Once wine is heated thoroughly, place a handful of the cheese mixture into the wine and stir until cheese is moist. Using a fork, fold the cheese with the wine until the fondue is fully incorporated and smooth, adding more cheese mixture as required to reach desired consistency. When finished, fondue should be smooth and just thick enough to stay on the bread when dipped in.
Serve immediately with bread cubes or cubes of apples, celery, carrots.