Fondue Party!!

Party Like You're on a Toblerone Wrapper

Hi friends,

Do you have a tradition for New Years?

Do you eat 12 grapes at midnight? Black eyed pea soup? Hoppin’ John?

What about the night before, is it a cozy night in by the fire or a night of dancing?

This is the perfect recipe for the former… perhaps a little much for the latter as I think dancing after fondue sounds a little… exhausting!

This recipe which I’ve taught in many a class is inspired by my beautiful friend Myrta who hails from Switzerland and runs the cutest B&B ever where you feel as if you’ve suddenly been transported to the swiss alps and you must partake in melted cheese and learn the secrets of Myrta’s signature salad dressing.

I once asked her to make it for me when my parents were visiting her B&B with us…in July. That she declared is the most quintessential American request ever. Hot cheese on the hottest day. But as a consummate host, she obliged, it was still delightful.

In classes I use these vintage fondue pots, as they are easy to come by at thrift shops and so fun. To keep my gluten free diners safe from cross contact, I line the old probably scratched pans with small sized crockpot liners, which really does the trick!

Many former fondue students have let me know that fondue is their new favorite New Years tradition, but I won’t laugh if you eat it in July too, it’s that good!

Happy New Year!

Rachel

After the first of the year there will be a small increase in membership prices, to reflect the growing prices at the grocery store I’m afraid. But I wanted to make sure you all knew that when you are a subscriber you lock in at that rate. So current subscribers, and those through the end of the year, no worries you are locked in at the old rate!

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Mountain Climber Cheese Fondue

1 medium clove garlic, cut in half
1 cup (227g) dry acidic white wine, such as sauvignon blanc or pinot grigio, plus more as needed
1Tb (13g) fresh juice from 1 lemon (or 2/3oz sodium citrate)
1 Tb (13g) kirsch (optional)
1/2 pound (454g) Vacheron, Fontina, Appenzeller or Emmentaler cheese, grated
1/2 pound (454g) Gruyère or Comte cheese, grated
1 Tb (7g) cornstarch
¼ tsp (1g) freshly grated nutmeg
Kosher salt and freshly ground white or black pepper
Gluten free bread cubed, sliced apples and pears and/or lightly blanched vegetables, for dipping

Rub cut faces of garlic clove around the inside of a fondue pot (or on the liner if you’re using one), double boiler, or stainless steel mixing bowl set over a pot of simmering water (do not allow bowl to come into direct contact with the water). Add wine, lemon juice, and kirsch and heat until steaming. Meanwhile, in a large bowl, toss together both cheeses with cornstarch (and sodium citrate if using) until evenly coated.

Working over low heat, add cheese 1 handful at a time, stirring slowly in a figure 8 until mostly melted before adding next handful. Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, 5-10 minutes; it is very important that the fondue stay below a simmer once you start adding the cheese, or there's a risk it could break.

Season fondue with nutmeg, salt and pepper. If not already in a fondue pot, transfer fondue to a fondue pot to keep it warm and melted at the table. Serve with toasted bread cubes and lightly blanched vegetables for dipping. If fondue begins to thicken too much, add a small splash of wine to loosen it.