Christmas Eve Fondue- Port Wine Maple Cheddar Gruyere Emmental Fondue from the Chef
The Chef Gosselin Fondue Gathering is now a tradition in our abode. Over the past 6 years I have taken the guests to the movies and returned to a nice wine and fondue munch. This year I am breaking open my skill set and going NON-Traditional on the fondue. The opener….will be a cheese fondue with my little twist. I am going to make a Port Wine Maple Cheddar Gruyere Emmental Fondue and serve waffle croutons as the dipper. This is a complete break from the tradition of a beer cheese or simple dry white wine cheese fondue. Well I am the chef and it shall be as good a fondue as I am known to create. Let’s make a fondue that you will come back to over and over.
Recipe for my Port Wine Maple Cheddar Gruyere Emmental Fondue
1 stick butter
3/4 cup flour
1 cup Port Wine
3 cups milk
2/3 lb. Gruyere cheese, shredded
2/3 lb. Emmental cheese, shredded
2/3 lb. Cheddar cheese, shredded
2 tsp Maple Syrup
1 tsp minced garlic
Salt and pepper
In a large sauce pan on medium heat melt butter and add flour
Stir with whisk and cook the flour/butter combination until a nice roux is formed.
Add milk and continue stirring to make a nice white sauce (if sauce becomes too thick add more milk to keep it smooth and medium thick
Add the various cheeses and work the cheese until melted.
Add Maple Syrup, Port Wine and garlic
Stir until well blended and season with salt and pepper to taste
Transfer to your fondue server and keep fondue warm until serving time.
I am serving my fondue with Waffle Croutons. (Recipe included)