Friday, January 2, 2015


Fondue is such a fun thing to eat.  I always loved the ritual of sitting around a fondue pot dipping crusty bread into gooey wine infused cheese.  So simple and delicious and a great way to eat a relaxed social meal. I remember fondue being a big thing back in the 1970's. Always a fun time.

Recently, while on Pinterest I ran across a recipe for a potato based vegan fondue.  The ingredients were so simple... could it be good?  The reviews on the page were mixed, but I decided to give it a try. I followed the recipe closely but added a splash of kirsch at the end. I always remember that being the "extra special" ingredient that really "made" the fondue.

The result of this fondue is surprisingly close to the real thing as verified by my husband who eventually told me he had to walk away from the fondue pot lest he'd eat the whole thing.

This was good enough that I am thinking about hosting an all out 1970's style fondue party.  Who's in?


11 fingerling potatoes, peeled
1 Tbsp olive oil
1 small cooking onion, chopped
3 cloves garlic, minced
2 Tbsp cornstarch
1 Tsp salt
1 cup dry white wine (divided)
Splash kirsch (cherry liquor)
Grating of nutmeg
Cubes of crusty bread (for dipping)

Bring a large pot of salted water to a boil. Boil the potatoes until fork tender, about ten minutes. Drain and set aside.

In the pot the potatoes were boiled in add the olive oil to a skillet over low heat and add the onions.  Cook, stirring occasionally for 15-20 minutes until onions are translucent and tender.  Add the garlic and cook for another two minutes or so.

In a small bowl, mix the cornstarch with 1 cup of water and stir to make a slurry. Add to the onion mixture and increase the heat to medium. Simmer for about 3-5 minutes and then remove from the heat and add the potatoes, salt, and half the wine.  Return to the heat and use an immersion blender to blend the mixture.  If the mixture is not entirely smooth transfer to a high-powered blender (I used a Vitamix).

Return to the pot, add the other half of the wine and a splash of the kirsch. Transfer to a fondue pot and keep warm with Sterno. Grate a small amount of nutmeg over the top of the fondue and serve with crusty bread chunks for dipping.

Note: the original recipe called for nutritional yeast which I had intended to add but simply forgot. I do not think the recipe needs it but if you decide to use it, add 2 Tbsp after simmering the onions. Stir and simmer a few minutes longer.

No comments:

Post a Comment