Backpacker Magazine – October 2010

Recipe: Savory Gruyere Fondue

Wow your campmates with this restaurant-worthy appetizer.

by: Brendan Spiegel

Tags:
• Skills
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• Food and nutrition
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• Recipes
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• Trail Chef
|

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1 eight-ounce package Gruyère cheese (or a similar hard cheese such as Fontina, Emmental, or Swiss)
1 tablespoon white flour
3/4 cup dry white wine
1 clove garlic
1 tablespoon herbes de Provence
2 Granny Smith apples
1 small head of broccoli
3 dinner rolls

At home
Grate cheese. Place cheese, flour, and herbs in separate zip-top bags. Pour wine into a spillproof, airtight container. Wash apples and broccoli, and remove stems from broccoli.

On trail
Chop garlic, slice apples, and cut rolls into bite-size pieces; arrange morsels on bamboo skewers (or just use forks). Cook wine and garlic in a covered pot over high heat for about three minutes, until simmering. Toss cheese with the flour in a zip-top bag, then add to the wine mixture. Turn heat to low and stir until cheese melts (about two minutes). Mix in herbs, then dip your skewers, or serve small cheese bowls.


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