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Categories: Main courses, Quick and easy, Vegetarian

Fondue Savoyarde

Fondue Savoyarde
Genaro Molina / Los Angeles Times

When the Grove shopping center opened to great fanfare in March 2002, there were predictions that it would spell the end of the beloved Los Angeles Farmers Market, which has stood on the adjacent property since 1934. In recent years, ... Read more

Total time: 40 minutes | Serves 6 to 8
Note: Fondue cheeses are a matter of personal choice, but in the Savoie, the mix usually includes two Swiss-type cheeses, Gruyere de Comte and the rarer Gruyere de Beaufort, along with the pungent semisoft Morbier. This recipe comes from Laurent Bonjour, cheese master at Monsieur Marcel.
  • 3/4 pound Gruyere de Beaufort
  • 3/4 pound Gruyere de Comte
  • 3/4 pound Appenzeller
  • 3/4 pound Morbier
  • 1/4 pound Roquefort, or a little more to taste
  • 1 clove garlic, peeled
  • 1 1/2 cups Apremont or Chardonnay
  • Salt
  • Pepper
  • Nutmeg
  • 1 tablespoon Dijon mustard
  • 1/4 cup kirsch
  • 3 baguettes, cut into bite-size pieces
  • 1 egg

Step 1Grate or dice the Gruyere de Beaufort, Gruyere de Comte, Appenzeller, Morbier and Roquefort cheeses and mix them in a bowl.

Step 2Rub the inside of a fondue pot or heavy pot with the garlic clove. Pour in the wine and bring it to boil over medium heat. Gradually incorporate the cheese mixture, stirring constantly in a figure-eight pattern with a wooden spoon.

Step 3When the cheese is entirely melted, about 20 to 25 minutes, add salt, pepper and nutmeg to taste. Stir in the mustard and kirsch.

Step 4To serve, set the fondue pot on the table over a fondue burner and let diners spear pieces of bread with fondue forks and plunge them into the fondue. Stir the fondue frequently (always in a figure-eight pattern) to keep it from separating or sticking to the bottom.

Step 5When the fondue is nearly finished, clean up the pot by putting in some pieces of bread, adding the egg and stirring with a wooden spoon until the mixture thickens. Let diners pick out the pieces of bread with their fondue forks.

Each of 8 servings:
958 calories; 58 grams fat; 34 grams saturated fat; 212 mg. cholesterol; 1351 mg. sodium.
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