The worst part is promptly after making another melty pot of delicious fondue, I realized I basically missed this entire past winter season! And clearly, winter is the best season for making fondue (followed closely by every other season).
I will say though, I'm happy to add another thing to my list of reasons why winter isn't so bad. I will for SURE be remembering this one next year.
But in the meantime, I'm still going to make more fondue. It's just SO good. Make this for your significant other for a date night in. Or have a few friends over and make fondue your appetizer instead of your regular cheese plate routine. It's not only TOO delicious, it's also really fun to eat because you get to use poky sticks.
Yes, I'm pretty sure they're called poky sticks and not fondue forks. I mean, that would just be too obvious, right?
Also, I don't think you can really tell from this photo, BUT (drum roll please): I haven't bitten my nails in three weeks. Which for me is huge! I'll probably slip up now that I told you all, but at any rate I'm proud for this moment and I'll just keep plugging away at that goal. I digress, let's get back to the cheese.
6 oz. Gruyère cheese (I know it's pricey, but it's seriously the best!)
2 tablespoons flour
2 oz. cream cheese
2 cloves of garlic
1 cup white wine* (I like chardonnay for this, but choose a brand you like to drink or cook with.)
1/2 cup chopped, fresh spinach
5-6 artichoke hearts, chopped
*If you don't like or can't have alcohol, you can make this with vegetable or chicken stock instead. It's not exactly the same since wine has that delicious, yeasty taste to it, but it's still pretty good. I mean, it's still melted cheese after all. 🙂
Cut a garlic clove in half and rub the inside of the pot with it. Mince the garlic and add it to the pot on medium heat (I have an electric fondue pot, so this is #5 on the dial for me). Add the wine (or stock) and bring to a boil.
Turn the heat down once the wine (or stock) boils, and start adding the cheese. Stir with a wooden spoon (so you won't scrap the bottom of your pot) as you work. Once all the cheese is incorporated, add the spinach and artichokes. Taste and season with a little pepper if you like.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.