Fondue is the most famous dish from the Savoie region in the French Alps. We can thank them for this hearty, cheesy dish with just a hint of cherry liqueur.
- 1⁄2 cup dried wild mushrooms, chopped
- 1 clove garlic, peeled and crushed
- 1 1⁄2 cups Savoyard white wine, or other light, dry white wine
- 1 lb. beaufort or gruyère cheese, grated or cubed
- 1 tsp. freshly grated nutmeg
- Freshly ground black pepper
- 3⁄4 cup kirsch
- 8 slices French country bread, cut into 1" cubes, each one with a piece of crust
Reconstitute the mushrooms in 1⁄2 cup of the kirsch for 30 minutes. Set aside.
Rub a medium heavy pot with garlic; discard garlic. Add wine and bring to a boil over high heat. Reduce heat to medium and gradually add cheese, stirring constantly with a wooden spoon, until cheese has melted. Do not boil. Continue to cook, stirring frequently, until mixture has thickened, about 20 minutes. Add nutmeg, pepper to taste, and remaining 1⁄4 cup kirsch. Add mushroom mixture. Transfer fondue to a chafing dish or fondue pot.
Serve with bread cubes and fondue forks. Stir frequently. If fondue becomes too thick, stir in 1⁄4 cup of dry white wine.