by Heather Schmitt-Gonzalez / Sunday, January 20, 2013
Irish Cheddar Whiskey Fondue
Picture, if you will, a bright, snowy day. You've just donned your avocado-green ski suit. You know the one. It has sunset yellow and burnt sienna stripes across the breast. You even bought special ski boots, a hat, and gloves to match those stripes. Your chunky, white goggles are poised across your hat, on your forehead and your cheeks are bright pink from the winter air.
Fast forward two or three hours and many rides up the lift. Your last trip down the slope, you feel a pull towards the belly of that lodge burning warm and glowing from within. You set your skis by the door and strip down to cozy leggings, an over-sized turtleneck sweater, and warm, fuzzy slipper-boots.
Isn't Fondue romantic? Who else wants to bring back the fondue parties of the 1970's?***
Irish Cheddar-Whiskey Fondue
Give your regular fondue a twist by using Irish Cheddar and some good Irish Whiskey.
by Heather Schmitt-González
Prep Time: 5-10 minutes
Cook Time: 5-10 minutes
Keywords: simmer appetizer entree cheese cheese whisk(e)y Super Bowl Valentines Day
Ingredients (serves: 6 (as a main course) or 10 (as an appetizer))
- 1 garlic clove, halved
- 1 c. dry white wine
- 1½ lb. Irish Cheddar cheese, shredded or grated
- 1½ Tbs. cornstarch
- 2 Tbs. Irish Whiskey
- kosher or sea salt
- freshly ground black pepper
Rub the cut side of the garlic all over the inside of a large, heavy pot (preferably cast-iron or enameled cast-iron). Set over medium-high heat; add wine, and bring to a simmer.
In the meantime, toss the cheese with the cornstarch. Add a handful at a time to the simmering wine, stirring until each handful melts before adding the next. Reduce heat to medium and stir constantly until the cheese is completely melted.
Add the whiskey and heat until bubbling, 1-2 minutes. Season to taste with salt and pepper.
Serve immediately (transfer to a small dish set over a tea light to keep warm) with chunks of bread, smoked sausage, apples, or any other dipping accompaniments you wish.
-adapted from The New York Times
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.