Melissa Guerra
Latin Kitchen Market
My husband and I ducked into a tiny, dusty pink restaurant that featured fondue when we were in Buenos Aires this summer. We didn’t have much hopes for the meal, but it ended up being our favorite evening together. We chattted, quibbled over who would get the last piece of bread and finished off two bottles of wine. Here’s a San Antonio version of that recipe:
SAN ANTONIO SPICY FONDUE
1 clove peeled garlic
1 cup white wine
4 ounces Gruyere cheese, shredded
4 ounces Pepper Jack cheese, shredded
1 tablespoon all-purpose flour
2 tablespoons tequila
1 teaspoon red pepper flakes (optional)
1 loaf French bread, cut into chunks
1 apple, cut into slices
1 pear, cut into slices
Assorted veggies and sausage,
cut into chunks (about 8 ounces each)
Rub the inside of a 2-quart saucepan with the clove of garlic. Discard the garlic. Fill the saucepan with the white wine, and bring to a simmer. Meanwhile, place the shredded cheeses in a large mixing bowl. Add the flour, and toss to coat well. Add the cheese to the simmering wine, stir and allow to melt, about 3 minutes. Add the tequila and pepper flakes (if desired), and simmer for 2 more minutes. Pour the hot fondue into a fondue pot. Light candle or fuel source under the fondue pot to keep it warm. Serve with bread, fruit, veggies and sausage.
Serves 4
