NEW FINDS ADDED TO THE SHOP EVERY MON + WED: MEET THEM FIRST

Fondue Party

You should probably skip the ugly sweater charade this year and throw a fondue party instead. Here's how in five easy steps:

  1. Visit a fancy cheese shop to get the goods (lingering by the sample tables encouraged)
  2. Make a 70's playlist (or use this one)
  3. Chuckle at the price tag on this fondue set and pull out your trusty Dutch oven
  4. Find a chilly evening + some hungry friends
  5. Make fondue + merry times

For Fondue

As a main course a good rule of thumb is a half pound of cheese per person. For each pound of cheese use one cup of wine. Note that this will result in generous portions. The below recipe can easily serve more than four depending on appetites.

  • 1 lb Gruyère, grated
  • 1 lb Vacherin Fribourgeois, grated
  • Pinch of flour
  • 1 clove garlic
  • 2 cups dry white wine (plus chilled bottles for drinking; Fondant or Gruner Vetliner are traditional choices)
  • White or black pepper
  • Comte, Emmentaler, and Raclette are all good substitutes for Gruyere and Vacherin Fribourgeois. There's no magic to a two-cheese blend either. Use one alone or a mix of several.

For Dipping
  • Cubed bread
  • Cubed salami
  • Cornichons (tiny, cute pickles)
  • Boiled new potatoes
  • Other great options: Cured beef, Pickled Onions, Proscuitto, or whatever else you fancy.

 

Prep

  • Ready your platter of dippers; the fondue takes only a few minutes to come together and should be served immediately
  • Grate cheese (avoid buying pre-grated cheese as a general rule; the air exposure compromises flavor)
  • Toss grated cheese with a pinch of flour to avoid clumping
  • Rub a heavy bottomed dutch oven or fondue pot with a split clove of raw garlic
  • Toss garlic clove into pot and add wine
  • Bring wine just to a boil, remove garlic clove
  • Add cheese to the simmering wine and use a whisk to incorporate gradually, about 1 minute; you want to allow the cheese to melt on its own terms and avoid vigorous stirring; the fondue will be smooth and fall in ribbons when lifted with a spoon
  • Stir in pepper to taste
  • Move dutch oven to the table and serve immediately

Comments

laura:

i love fondue because it allows us to linger at the table with good conversation and fun. cabbage sliced in wedges, cauliflower and broccoli are some of our favorites to dip in the cheese. thank you for this post. it is a great reminder to get out my fondue pot!

Dec 07, 2016

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