{"id":3849,"date":"2026-03-04T19:09:20","date_gmt":"2026-03-05T00:09:20","guid":{"rendered":"https:\/\/sunshine-by-us.com\/?p=3849"},"modified":"2026-03-04T19:09:20","modified_gmt":"2026-03-05T00:09:20","slug":"moitie-moitie-fondue","status":"publish","type":"post","link":"https:\/\/sunshine-by-us.com\/index.php\/2026\/03\/04\/moitie-moitie-fondue\/","title":{"rendered":"Moiti\u00e9-Moiti\u00e9 Fondue"},"content":{"rendered":"


\n

\"\"<\/a>
Moiti\u00e9-Moiti\u00e9 Fondue<\/figcaption><\/figure>\n

A pot of bubbling hot cheese, bread for dipping \u2013\u2013 fondue is one of those foods that\u2019s incredibly easy to fall in love with. Just ask Natalie Horwath. While living abroad in Switzerland, the San Francisco Bay Area pastry chef found herself drawn to the lively environment of the fondue restaurants she frequented, as well as the simplicity of the meal. \u201cIt just became my favorite thing,\u201d says Horwath. Horwath has worked at some of the Bay Area\u2019s most beloved European-inspired bakeries (20th Century Cafe and Kantine), as well as running her own Swiss-influenced pastry shop, Berner Rosen Baking.<\/span><\/p>\n

\"\"<\/a>
Moiti\u00e9-Moiti\u00e9 Fondue<\/figcaption><\/figure>\n

In Switzerland, she also worked at a couple of bakeries in Geneva, which focused on bread-making. The pastry chef became so smitten with the whole concept of fondue that upon returning to the Bay Area, Horwath started hosting fondue pop-ups at Stow Lake Boathouse in Golden Gate Park to see how people would receive her traditional style of Swiss fondue. She sold out each time.<\/span><\/p>\n

Servings: 2<\/span><\/p>\n

INGREDIENTS<\/span><\/p>\n

200 grams shredded Gruy\u00e8re cheese (about 7 ounces)<\/span>
\n200 grams shredded Vacherin Fribourgeois (about 7 ounces)<\/span>
\n2 tablespoons organic cornstarch<\/span>
\n1 clove garlic<\/span>
\n200 milliliters dry white wine (about 7 ounces)<\/span>
\n10 milliliters Kirsch liqueur (about 2 teaspoons)<\/span>
\nKosher salt and freshly ground black pepper to taste<\/span>
\nCountry bread, cut or torn into bite-size pieces, for serving<\/span><\/p>\n

STEPS<\/span><\/p>\n

1) Instructions: In a medium bowl, toss the cheese with the cornstarch. Peel and cut the garlic in half crosswise. Rub the inside of a medium ceramic or cast-iron with garlic, then discard the clove.<\/span><\/p>\n

2) Pour the wine into the pot and cook over medium heat until bubbles start to form on the sides of the pot. Do not let boil. Add the shredded cheese in 3 additions, stirring until each addition is completely melted before adding the next.<\/span><\/p>\n

3) When the cheese is fully incorporated and the fondue is thick and creamy, let the mixture start to boil and add the kirsch. Mix until well-blended; season with salt and pepper.<\/span><\/p>\n

4) Place the pot over a lit fondue burner and serve immediately with pieces of bread for dipping. Stir the pot as needed to keep the cheese nice and smooth.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A pot of bubbling hot cheese, bread for dipping \u2013\u2013 fondue is one of those foods that\u2019s incredibly easy to fall in love with. Just ask Natalie Horwath. While living abroad in Switzerland, the San Francisco Bay Area pastry chef found herself drawn to the lively environment of the fondue restaurants she frequented, as well […]<\/p>\n","protected":false},"author":2,"featured_media":3850,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[16],"tags":[68],"class_list":["post-3849","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fondue","tag-fondue"],"_links":{"self":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/3849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/comments?post=3849"}],"version-history":[{"count":1,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/3849\/revisions"}],"predecessor-version":[{"id":3852,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/3849\/revisions\/3852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media\/3850"}],"wp:attachment":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media?parent=3849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/categories?post=3849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/tags?post=3849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}