party like it’s 1974

My parents were married in 1974 and, like a lot of newlyweds of that era, received a Dansk fondue set as a wedding present.

Fondue Pot

(That’s right; that is an authentic, Dansk Kobenstyle fondue pot. I love you, eBay!)

It came with a booklet full of fondue recipes — cheese, chocolate and meat. The cheese fondue recipe included directions that read like a junior high kissing game — smooch the person to your left if you lose your bread in the bubbling cheese, for example. I’ve never been to Switzerland, but I’m sure these directions were the work of some swinging 70s marketeer. I mean, since when are the Swiss sexy? Also, I can tell you from personal experience, this is not the dish to serve if you are looking to get some action because your lover is likely to eat him or herself sick and be plagued by dairy belly for the rest of the evening.

Fondue with Apple

So don’t make this for Valentine’s Day.

But honestly, what could taste better than melty cheese and wine? According to Anne, nothing.

Cheese Fondue

1 clove garlic, cut in half
1 ¼ cups dry white wine
½ lb Gruyère cheese
½ lb Emmenthaler cheese
pinch of nutmeg
2 tablespoons kirsch
1 tablespoon cornstarch
salt and white pepper, to taste

Using a box grater, shred both cheeses and place in a bowl with the nutmeg. Rub the cut side of the garlic clove over the inside of the fondue pot and over the bowl of a wooden spoon. Discard garlic clove. Bring wine to a simmer in the pot over medium-high heat. Reduce the heat to medium-low and add the cheeses and nutmeg, a handful at a time, stirring constantly with the wooden spoon. The cheese will melt, but it won’t be thoroughly incorporated into the wine.

In a small bowl, mix together the constarch and kirsch to form a slurry. Off heat, add the kirsch mixture to the wine and cheese. Return the pot to the heat, and cook, stirring, until the mixture is thick and incorporated, about 5 minutes. Season with salt and white pepper, to taste.

Fondue AccoutrementsPlace the fondue pot on the stand, over a sterno flame. Serve with cubes of crusty French bread, slices of apple and steamed new potatoes. According to my sources, this amount of cheese serves 4 people. I am a little embarrassed to say that Anne and I eat almost the whole thing, every time.

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