Elder Scrolls Online: Elsweyr Fondue
Who would've thought that it was the sweets-loving Khajiit who would make a creamy pot of cheese worth travelling for?
Recipe created in sponsorship with Elder Scrolls Online & Bethesda ANZ for the release of ESO: Blackwood.
1 cup dry white wine (such as Sauvignon Blanc) or chicken stock
1-2 cloves garlic, minced
200g Havarti cheese, grated
200g Gouda cheese, grated
200g Tasty cheddar cheese, grated
2 tbsp cornflour/starch
1 tbsp fresh lemon juice
1 tbsp brandy
1 tsp Dijon mustard
boiled baby potatoes
For the Fondue
In a small bowl, stir together cornflour/starch and brandy, set aside.
Place wine/chicken stock and garlic in a large saucepan over a medium low heat until it begins to simmer.
Slowly add the grated cheeses, a little at a time, whisking or stirring vigorously and allowing to melt before adding more. Keep stirring until smooth.
Once smooth, stir in the lemon juice and mustard.
Whisk in the cornflour/starch and brandy mixture into the cheese fondue to emulsify the mixture. Simmer for 1-2 minutes to allow it to thicken. The mixture should be thick and smooth, but thin enough to only lightly cover the cubes of bread. If the fondue is too thick, it will taste too heavy/rich.
Arrange an assortment of single bite-sized dipping foods on a platter.
Carefully pour the warm fondue into a fondue pot (it's 100% okay just to use the saucepan you made it in, just keep it warm).
Serve with fondue forks or wooden skewers. Dip and enjoy!
Recipe can be made 1 day in advance and kept in the refrigerator.
Reheat gently over a double boiler, adding additional white wine/chicken stock as needed to thin the fondue and reach the right consistency.