Apples, Cheese and Sparkling Wine To Celebrate Fall
October 29, 2005
Ten years ago I abandoned hope of ever using my fondue pot again and donated it to a local charity. At that time, my stylish brushed stainless model had been gathering dust in the pantry for at least 15 years.
Last week when Peggy Crull of Terraces Winery invited a group of us to her Oakville home for a dinner of cheese fondue, salad and red wine, I was reminded what a great fall dish this 70s favorite can be. Some of us were so overcome with nostalgia that we were decidedly immoderate.
The following take on this cozy Swiss transplant comes from one of the participants the in Schramsberg’s annual sparkling wine summer camp. This event draws wine enthusiasts, sommeliers and chefs together for an immersion course in sparkling wine and food pairing.
Camper Trish Brady offered this deliciously simple ode to autumn, perfectly complimented by a blushing glass of bubbly. Invite a few friends over for a Sunday supper. Or, as Trish suggests, make an appetizer of it.
Cheese Fondue with Pink Lady Apples
Chef Trish Brady
Corte Madera, CA
Enjoy with Schramsberg Brut Rosé
Serves 9 as appetizer
1/4 cup all purpose flour
3/4 cup (3 oz) Emmenthaler or Swiss cheese, shredded
1/8 tsp. ground nutmeg
1 garlic clove, halved
3/4 cup chicken broth (can use fat-free, less-sodium)
1/4 cup dry white wine
1 tsp. Kirsch (cherry brandy)
3 Pink Lady apples, cored and cut into 9 wedges each
Note:
Pink Lady apples won't discolor as quickly, however other apples can
be substituted by tossing wedges with 2 tsp. lemon juice to prevent
browning.
White wine can be substituted for the Kirsch.
Fondue
Combine flour with cheese and nutmeg and mix well. Rub cut sides
of garlic on inside of medium, heavy saucepan. Add broth and wine
to pan and bring to a simmer over medium heat. Add one-third cheese
mixture to pan, stir with a whisk until combined. Repeat with remaining
cheese mixture, whisking smooth after each addition. Reduce heat
to medium-low and cook 5 minutes, or until smooth, stirring frequently.
To serve
Remove cheese mixture from heat and stir in Kirsch. Pour mixture
into a heated fondue pot and set over low flame. Serve with apple
wedges. 
