Find out if they have a cast iron fondue pot!
We had the chance to break open the latest addition to our kitchen last night while celebrating a double date at home around the table for an easy, entertaining meal without spending $40 per person at The Melting Pot.
I was delighted to receive this pot from by boyfriend's mother as she knew it would be something we could enjoy with our friends at our cozy Lincoln Park apartment.
My family celebrates this Swiss tradition every Christmas Eve, but we now need no excuse to break out the pot anytime we want to have a fun gathering. It's the perfect size for about four people but keep in mind, you may need multiple pots if you have a larger group.
The cast iron is the best because it's easy cooking and easy clean up! Just be sure to soak overnight and plan to use up a couple of sponges to remove the cheeses.
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
2-3 tablespoons cornstarch
2 teaspoons brandy
1/2 pound Emmental cheese, coarsely grated (2 cups)
1/2 pound Gruyère, coarsely grated (2 cups)
Sides for dipping (may vary)
Grate the cheeses and place in a large bowl. Toss the cheese with two tablespoons of corn starch. Dice one clove or garlic. Place the wine in the cast iron pot on the stove over medium heat and cook until it begins to bubble. Add the garlic to the pot while gradually adding the cheese. Continue to stir the cheese and add a touch of cornstarch if necessary until you reach your desired texture. The cheese will be perfect when it coats the bread and begins to harden quickly coating your dipping item with a layer of gooey, salty goodness.
The easiest way to light a fire to this pot is by placing a small container of cooking fuel under the pot and then use the snuffer to adjust the heat if it gets too hot.
Please reach out with any questions or comments!
City girl, traveler, foodie and film fanatic sharing stories on every day, attainable luxury. Passionate about speaking Italian, exploring, cooking, and crafting.