To celebrate New Year's Eve, we had a quiet evening in with friends. And we topped it all off with copious amounts of alcohol and fondue. We made both a cheese and a chocolate fondue, but since the chocolate one came later in the evening, photos were a bit more difficult to remember to get.
We got the Northern Cheese Fondue recipe from Cabot, a Vermont cheesemaker.
In a fondue pot, melt 1/2 tablespoon unsalted butter over medium heat. Then add 1/2 teaspoon minced green onion, 1/2 teaspoon minced shallot and 1/2 teaspoon minced garlic. Cook for about 5 minutes or until ingredients are tender.
Then add 1 cup of dry white wine and bring to a boil. Reduce heat to simmer and cook for 5 to 10 more minutes.
Whisk in 4 ounces grated Cabot pepperjack and 4 ounces grated Cabot 75% reduced-fat cheddar cheeses and a pinch of grated nutmeg. Stir constantly.
In a small bowl, combine 1 teaspoon cornstarch, 1 teaspoon water and 1/2 teaspoon silvered basil leaves. Mix and then whisk into fondue pot.
We served with bite-sized pieces of bread, granny smith apples, carrot sticks or anything else you might enjoy. The fondue is a nice mixture of creaminess and heat, which stems from the pepperjack.