I can’t believe the year is almost over. I feel like I’ve been going nonstop since October so I could use some downtime. I’m sure you’re feeling the same way so I hope you will be enjoying the holiday season with some good food and friends and family close by. One fun idea for a winter supper is to make a comforting and delicious fondue. What makes this extra special is that I’m using Horseradish Cheddar Cheese to give it a nice kick. This is a wonderful meal idea since you can prep everything ahead and then mix and match with your favorite ingredients. I think it’s time to break out that fondue pot and skewers.
I remember it was very trendy to make fondue in the 80s. I think it was considered very elegant and fancy. My parents had one that never made it out of the box. But here I am many years later to let you know how delicious it is. I know it’s not really a secret, but it is underrated in my opinion. What I love about it is that it’s interactive and lends itself to a convivial atmosphere. And what’s better than some melty cheese on a cold evening?
There are so many ways to enjoy a cheese fondue. I always start with some bread usually a baguette but this year I went with a dried fruit and nut loaf. Next you can add some meats like sausage or meatballs or go for a veggie option. They are always a good idea. Then I will add some raw and roasted veggies and maybe some apple or pear slices. Then I like to add some caper berries, cornichons or olives. Go ahead and look through your fridge and add what you think would be delicious.
What makes it a fondue is of course the cheese. Traditionally it’s made with Alpine cheeses like Gruyère or Gouda, but when I tasted Cabot Creamery’s Horseradish Cheddar Cheese I knew it would be perfect in a fondue. This cheese is so creamy and I love the sweet tartness behind the heat. It will take this retro classic to another level. It is no surprise that Cabot Creamery is known for their award winning cheeses and for being a for being the world’s first dairy co-op to achieve B Corporation certification. The milk comes directly from their farm families and they are a value driven company that prioritizes community and environment.
HOLIDAY HORSERADISH FONDUE
(For the Fondue)
8 oz. Cabot Creamery Horseradish Cheddar Cheese, shredded
2 tablespoons all-purpose flour
1 clove garlic, cut in half
1 cup white wine
1 tablespoon lemon juice
Assorted meats (meatballs, salami, sausages)
Roasted and raw vegetables (cauliflower, broccoli, potatoes)
Apple and pear slices
Cornichons, Caper Berries or Olives
In a mixing bowl, stir the cheeses and flour together until the cheeses are well coated. Rub garlic on bottom and side of fondue pot, remove the garlic. Add the wine and bring to a low simmer being careful not to bring to a boil. Add the lemon juice then slowly add the cheese mixture. Whisk as you continue to add the cheeses until it is all melted. Keep the fondue on a low setting while you are serving. Spear your favorite ingredients with the fondue forks. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
Choose a nice dry white wine to use in your fondue
Grating the cheese and coating it in flour along with adding it slowly will ensure it doesn't separate