Melissa Clark's Whiskey-Cheese Fondue Recipe

'This is one of those dishes that gets everyone excited,' says the author of the Dinner cookbook

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Photo: Jennifer Causey

Melissa Clark’s Whiskey-Cheese Fondue Recipe

1 small garlic clove, halved
1 cup dry white wine
12 oz. Gruyère cheese, grated
12 oz. aged cheddar cheese, grated
1 1⁄ 2 tbsp. cornstarch
2 tbsp. whiskey
1 tbsp. fresh lemon juice
1⁄ 2 tsp. kosher salt
1⁄4 tsp. black pepper
1⁄16 tsp. freshly grated nutmeg (optional)

1. Rub cut side of garlic halves over the inside of a large Dutch oven or heavy-bottomed saucepan, covering bottom and halfway up sides; discard garlic. Add wine, and bring to simmer over medium-high heat.
2. Meanwhile, toss together grated cheeses and cornstarch in a large bowl.
3. Add a handful of cheese mixture (about 1⁄ 2 cup) at a time to the simmering wine, stirring until cheese melts before adding next, until all cheese is added. Reduce heat to medium-low, and cook, stirring constantly, until cheese is completely melted, about 10 minutes. Stir in whiskey and lemon juice; cook, stirring often, until mixture is bubbling, 1 to 2 minutes. Stir in salt, pepper and, if desired, nutmeg. Serve immediately with chopped vegetables, sliced meats or cubed bread for dipping. If the fondue cools down and starts to stiffen, warm the mixture over low heat for 1 to 2 minutes, stirring until melted.

Serves: 8
Active time: 30 minutes
Total time: 30 minutes

Tip! “Leftover fondue makes the best grilled cheese sandwiches,” says Clark. Let the cheese cool, then refrigerate—it’ll harden into a block that you can slice.”

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