We skipped the moon sugar (sorry, Khajiit) but kept everything else that makes Elsweyr fondue a Tamriel classic. Kevin fired up the KitchenAid shredder for a pound of Gruyère, briefly stumped until someone pointed out it wasn't plugged in. Then came the most important step: rubbing garlic all over the pan, because that's what our Khajiit grandma said to do.
We gathered dippers from across Skyrim: smoked garlic bologna from the Stormcloak smokehouses, broccoli and cauliflower from the Reach, and Honeycrisp apples from the Rift.
The verdict? Cheese everywhere, including on Jeremiah's shoes. Kevin called it "like mac and cheese without the mac, but better," and Jeremiah declared it one of the tastiest things we've ever made. Life-changing, possibly.
Tamriel's most decadent cheese dish isn't just for feasting, it's a Khajiit tradition. We skipped the illegal moon sugar but kept everything else: a pot of melted Gruyère, a splash of white wine and a pinch of nutmeg.
Serve it with dippers gathered from across Skyrim: hickory-smoked garlic ring bologna from the Stormcloak smokehouses, blanched broccoli and cauliflower from the Reach, and Honeycrisp apples from the orchards of the Rift. Pair it with our spiced Bee and Barb bread.
Elsweyr Fondue
Skyrim's Khajiit comfort food made real: a silky Gruyère fondue with white wine and the secret Khajiit spice, nutmeg (no moon sugar required).
Cut the rind off the Gruyère and shred the cheese.
Whisk the cornstarch into the white wine to make a slurry, then stir in the nutmeg.
Rub the inside of a fondue pot or heavy saucepan all over with the cut side of the garlic clove.
Pour in the wine mixture and heat over medium until it almost reaches a boil.
Turn off the heat, leaving the pot on the burner, and add the shredded Gruyère a handful at a time, stirring constantly until smooth and melted.
Move to a fondue burner to keep warm and serve with bologna, blanched vegetables, apple slices and bread for dipping.
Rinds are too tough for fondue but are great simmered in soup. If the fondue thickens as it sits, stir in a splash of warm wine.
Adapted from The Elder Scrolls: The Official Cookbook by Chelsea Monroe-Cassel (Insight Editions, 2019).
