I make this at home and for guests, but it was a real standout when Dennis and I were on a road trip one crisp autumn evening near Mt. Whitney, hence the name. I think what I like about fondue (besides the great taste) is that it is a communal meal; everyone sitting close around the pot, sharing the food and talking.
All the ingredients are from Trader Joes because they have them all, otherwise I would be going to two stores for the cheeses.
The Gruyere gives a very sweet and nutty flavor to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not be so pasty and powdery.
FONDUE INGREDIENTS:
1/2 bottle white wine (Like Santa Ynez Valley sauvignon blanc)
1 glass of wine for the cook
1T butter
1T all-purpose flour
fresh mushrooms
14 oz. Gruyere cheese
7 oz. sharp cheddar cheese
7 oz. Emmentaler cheese
DIPPING STUFF:
Here are the things we like to dip in the fondue:
thick slice of ham - cube it
baguette of french bread - cube or slice it
fingerling potatoes - boil them first
brussel sprouts - quickly boil or steam them
asparagus spears
DIRECTIONS:
Melt the butter in a medium saucepan over medium low heat. Whisk in the flour, cook for about 5 minutes, stirring constantly to avoid sticking and burning. Sip the glass of wine as you cook.
Add the wine and sliced mushrooms, bring to a boil in the saucepan.
Use a whisk to smooth the mixture. Slowly add cubes of cheese, stir until the cheese is melted. Transfer cheese mixture to fondue pot and keep warm over a low flame.
This fondue goes well with a good zinfandel, malbec, merlot, dry riesling or sauvignon blanc.