Tuesday, February 23, 2010

White Wine Cheese Fondue

I was so excited about our Secret Ingredient - wine - that I had a hard time deciding what to feature here on my day. There are so many wonderful wine-based recipes that my head was spinning. Finally, I decided I would share a recipe that's a true favorite in this house. Even though Krista shared a Fun Fondue recipe with this blog in January (click here to check it out) I believe that there just isn't enough fondue in the world, and I am thrilled to share this delight with you.

One of my daughters found a cheese fondue recipe online several years ago. Over time we've adjusted it by adding ingredients, adjusting proportions, and even changing cooking methods. This recipe is very simple, and very tasty. Extra bonus - it's easy and inexpensive too.

Avery has been getting me interested in cheeses, and I hope she approves of this one ;-)

White Wine Cheese Fondue

1 cup white wine (I used Turning Leaf Vineyards Riesling)
1 clove of garlic, crushed, minced
1 tsp Worcestershire sauce (I use a vegetarian-friendly brand)
1/4 tsp dry mustard
2 tbsp flour
2 cups shredded cheese of choice
(I took a real shortcut here. I bought "Mexican Style" shredded cheese, a combination of Monterey Jack, Cheddar, Queso Quesadilla, and Asadero Cheeses.)

Avery - are you shuddering???

Heat the wine in a medium saucepan, adding garlic, Worcestershire sauce, and dry mustard. Whisk in flour until well blended and the mixture thickens ever so slightly. Add cheese a little at a time and stir until melted and smooth. You may have to add a little bit more wine to achieve the necessary "dippable" consistency of a fondue.
That's all there is. This pulls together in a flash and looks so elegant. My husband and daughter dip carrot sticks, but I find the carroty taste too strong for the subtle cheese flavors. I prefer dipping crusty bread. Yum...


I'm heading to North Carolina this week (If you're in the Raleigh area and have time to stop by, please see BookTour.com for details) and I won't be back for my regular Tuesday spot next week. You're in for a real treat! Author Wendy Lyn Watson - I SCREAM YOU SCREAM - will be guest blogging that day. Please stop by and make her feel welcome!!

Enjoy Wine Week (I am... and it's not just because of the recipes *grin*)

See you in two weeks!

Author of EGGSECUTIVE ORDERS, third in the White House Chef Mystery series and GRACE UNDER PRESSURE (coming in June), first in the Manor of Murder series

Don't Forget!!

We have a NEW CONTEST. Win a set of COOKIE CUTTERS from Wilton. To enter the contest, all you have to do is leave a comment!

Check back on March 2, when the cookie cutter winner will be announced -- oh heck, check back every day! There's always something fun going on ;-)

But that's when Jenn McKinlay will launch her new book Sprinkle with Murder, as well as a new CONTEST. One you won't want to miss!

Also, don't forget to enter Jenn’s Name the Cupcake Contest. Go to her website to enter. You and your cupcake might be the lucky ones to be written into BUTTERCREAM BUMP OFF.


  1. This does sound simple, but good. I think the crusty bread would be best with it too. Good luck on your trip to North Carolina.

  2. Hi Mason, the crusty bread is the best - it really makes the fondue flavors sing. Thanks for the good luck wishes!

  3. I'm not shuddering at all. Sounds fun and easy and that's a bonus in this fast-paced world. Hint: I know Charlotte will probably come up with another twist on fondue and compel me to put it into words. Let's hear it for wine and cheese! Have fun in Raleigh.

  4. Julie, this looks absolutely scrumptious. I'm thrilled that fondues seem to be making a comeback. By the way, I'm reading Hail to the Chef and loving it!

  5. Julie, you've inspired me. I have a fondue
    pot that I've never used. Now, I am going
    to try it. This sounds too good to pass up.
    Have a great trip!

  6. I'm with Ms. Aames... "let's hear it for wine and cheese!" Woo-hoo!

  7. Thanks Avery! I can't wait to read all about Charlotte...

    Linda - so happy to hear you're enjoying Hail to the Chef! I love fondue - it's just a fun way to make meals an experience

    Jenn - break it out! This one is super easy. And I'll be you'll start experimenting.

    Jeanne - I'm with Avery, too! Wine and cheese!

  8. I'm with you on the crusty bread, Julie! You're so right about fondue making meals an experience.

    Can't wait to read Grace Under Pressure. The cover is wonderful!

    ~ Krista

  9. Thanks so much, Krista. I can't wait for Grace Under Pressure to come out, too! ;-) I'll be doing additional research on this upcoming trip and I'm really looking forward to it!

  10. Not entering the contest as I have a dozens, but just wanted to say that the fondue looks delicious. I'd be double dipping into this in no time, grins.