Hey folks, Shawnda here with Platypus Wine Tours offering you an epic way to share good wine and food with those you love this Thanksgiving, and beyond.
Celebrate Friendsgiving with this simple fondue recipe which is all about bringing friends together and is the perfect way to toast to our gratitude for one another. You don’t even need a fondue pot. Grab some skewers and use any heavy bottomed sauce pan (although you’ll likely have to re-heat a couple times if the love and laughter persists, and it will).
I asked Todd French of WineBerserkers (the online wine forum where wine geeks hang out) for his wine pairing recommendation and here’s what he had to say… “The richness and savory character of fondue is perfectly paired with a complex and dry California Sparkling rosé, such as Schramsberg in Napa Valley – the base Pinot Noir has the depth and richness in the mouthfeel with bright fruit profile and lively mousse-like texture – a wonderful complimentary palate cleanse.” Personally, I’d prefer a Pinot Noir from a Russian River Valley winery, but drink whatever you like!
This is an excellent way to use those Thanksgiving leftovers, too!
Ingredients:
- 2/3 lb Gruyere cheese
- 1/3 lb Swiss cheese
- 2 TBS Cornstarch
- 1 Cup dry white wine
- 1 Clove garlic, halved
- 1TBS Lemon juice
- 1 tsp Dijon mustard
- 2 dashes Worcestershire
- 1/8-1/4 tsp Freshly grated nutmeg
- Small shot of brandy (optional)
Instructions:
- Grate the cheeses into a medium sized bowl: don’t be tempted to buy pre-grated, it’s not the same.
- Add cornstarch to the cheese: Toss to coat the cheese.
- Rub the inside of a heavy bottomed sauce pan with garlic.
- Bring wine and lemon juice to gentle simmer.
- Add grated cheese: Slowly, handfull by handfull and stir constantly until cheese is melted and smooth. Do not overheat or overcook or the cheese will separate.
- Add Worcestershire, nutmeg and Dijon: Stir in along with the brandy (if desired).
- Pour into fondue pot or serve in the sauce pan.
Dippers:
The options are endless, but here is some inspiration.
- Stuffing balls (any traditional stuffing with an egg added and rolled into balls, then baked at 425 degrees for 20 minutes)
- Roasted vegetables: winter squash, brussels sprouts, new potatoes
- Mushrooms
- Lightly steamed asparagus
- Cherry tomatoes
- Cornichons
- Cubed bread (I love pumpernickel but use your favorite loaf)
- Sliced apples or pears
Recipe by Shawnda Hansen, Platypus Tours
