Fondue is traditionally made tableside in a stainless steel or ceramic pot over a small open flame. Here is my smoke-infused version of a classic fondue using a wood-fired oven or the indirect heat of a grill or cooker. My favorite way of making the fondue is in a clay sand pot as used in Asian cooking. These pots are inexpensive and fun to cook with (see Resources). You can use a ceramic pot with a lid as well. Or, for a dramatic presentation, place the fondue pot on the table over a small charcoal hibachi to keep hot (see Resources). You can use endive or radicchio leaves and red peppers for dipping in addition to the bread. Serve with a small, simple salad.
Recipe information
Yield
serves 6 to 8 as a main course
Ingredients
Preparation
Step 1
Prepare a medium heat fire (325°F) in a wood-fired oven or cooker.
Step 2
Combine the wine and garlic in a small clay or enameled cast-iron pot with a lid. Cover and place in the oven to cook until the garlic is soft, about 20 minutes. Uncover and continue to bake for 10 minutes, or until the garlic has melted. Remove from the oven and mash the garlic. Make a slurry of the cornstarch and water and stir into the mixture to thicken. Stir in the cheeses and return to the oven to melt them, removing to stir a few times. Add the optional Kirsch, the nutmeg, and salt to taste, then stir to combine. Add a little water if the sauce has reduced too much. Remove from the oven and place on a tabletop burner or hibachi to keep hot.
Step 3
Each person should have a fondue fork and a small plate. Place a piece of the bread on a fondue fork, swirl in the fondue, and bring up and twirl the bread to remove the excess cheese.
