2 Minute Trailside Fondue

There is nothing better than a delicious trailside fondue after a long day of hiking

After a cool day of hiking the trails we love a pot of rib-sticking fondue. We've modified our recipe for on-the-go consumption. Take this along on your next fall hike for a warming snack or as a treat after your next trail race. We used our Jetboil Personal Cooking System and the results were delicious! Here's the recipe:

4 oz finely grated cheese (we like ½ Swiss and ½ Gruyere, but you could also use sharp Cheddar – especially if you use apple cider instead of wine)
1/3 cup dry white wine or apple cider (or apple juice)
1 tablespoon flour
1/8 t. salt
1/8 t. nutmeg
Pack dry ingredients together. The liquids can be put in a small running-style handheld bottle. Cheese in a ziplock or better yet, a re-usable container. 

You’ll also need a cooking vessel, stove, and whisk (or large fork).

Bring liquid to a boil. Reduce heat to a simmer and add cheese a handful at a time. Be sure to stir constantly when adding cheese. Do not add another handful until the last one is melted. Once all the cheese has been melted, add in the dry ingredients. Blend. 

You’ll want to keep this on very low heat – though you may elect to turn the burner off completely as the heat of the cooking vessel will likely keep the fondue warm enough. 

This makes a great lunch for two, served with fresh apples, walnuts and a loaf of French bread.



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