Swiss Cheese Fondue with Cannabis and Chipotle
Fondue is the perfect social meal – a leisurely, communal dish that naturally leads to conversation, especially when it’s infused with cannabis.
To add extra sparkle to your table talk, we recommend choosing your favourite social strain to infuse the base cannabutter. Or, if you’re serving this dish as an apres-ski dinner, consider a social strain that’s also known for offering pain relief. Your muscles, your palate and your friends will thank you.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
Ingredients
2 tbsp cannabutter
2 tbsp flour
1 1/2 cups milk
1 cup dry white wine
1 peeled garlic clove
Pinch of fresh nutmeg
1/2 pound shredded Swiss or Emmenthal cheese
1/2 pound shredded Gruyere cheese
1 tbsp chipotle
1 tbsp lemon juice
Assorted dippers (croutons, boiled, cubed potatoes, bread chunks or charcuterie, apple slices)
Method
First cook a roux to act as the base of the fondue. Over low heat, add 2 tablespoons of cannabutter until melted. Whisk in the flour, continuing to whisk until mixture (roux) is smooth, about 4 minutes. The mixture will develop a honeycomb-like pattern when done.
Add milk, white wine and lemon juice to the pot and bring to a simmer, stirring constantly. Remove from heat.
Next, rub the inside of a fondue pot or heavy pot with cut sides of garlic, then discard garlic. Pour the milk mixture into the fondue pot and turn on a low flame. Add the nutmeg.
Add the cheese, working gradually, as this ensures a smoother fondue. Stir constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let it boil).
Bring the fondue to a simmer and cook, stirring until thickened, around 5 to 8 minutes.
Grab some charcuterie meat, bread or potatoes for dipping. For additional infusion, spread extra cannabutter on the bread or potatoes.
