Ever since I can remember my family has eaten cheese fondue on Christmas Eve. My Grandmother made it when we all went to her house. Then when the Christmas Eve festivities moved to my Mom‘s house, she made it. Now that Christmas Eve is at my house… well… I can’t break tradition. It brings back so many great memories for me.
I’m not sure where my Grandmother originally got this recipe. It might have come from the Oregonian (the Oregon paper) years ago when Horst Mager, the master chef and founder of The Rheinlander Restaurant in Portland, Oregon published it one year. However she got it, I’m so glad. It really is amazing!
I’m surprised by how easy is it to make.
* 1/2 cup white wine
* 3/4 cup water
* 1/2 tsp. garlic powder
* 2 Tbsp. butter
* pinch of nutmeg
* 2 packages (24 ounces total) of processed Swiss Cheese. DO NOT use Swiss Cheese that you buy at the deli counter, it won’t work! It has to be processed Swiss cheese. (Trust me on this one.)
I had my son (who loves, loves, loves this) help out. I have such great helpers!
In a medium saucepan, add all of the ingredients except the cheese. Unwrap the cheese slices and tear them into pieces, adding a couple at a time. Stir until melted and then add some more. It looks pretty weird at first with so much liquid and not very much cheese, but it will soon look wonderful and the smells will make your mouth water! I promise!
Stir until well blended.
Cut up fresh French bread and start dipping!!! You can also dip vegetables (raw or steamed). Amazing!
If you don’t have a fondu pot (gasp!) you can either use a small crockpot and put it on the lowest setting, or just keep it in the sauce pan. it will thicken a lot as it cools so you’ll need to put it back on the stove often to keep it warm.
My son absolutely loves it. He’s asking that this now be a New Year’s Eve tradition as well. (I think he threw in a “and my birthday too” in there.) =o)
I hope you try this recipe out. I promise you won’t be disappointed!
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