Fondue

Okay I think I'm in love... with Fondue. Two of my favorite things to eat are cheese and chocolate. I am certain I am the last person on the planet to have tried this Swiss sensation.

While it originated in Switzerland as a way of using up hardened cheese, the name fondre is french and means "to melt". It was considered a peasant dish and while it was and still is communal, I'd rather share my pot with just family or really close friends. Fondue was introduced to the United States in 1952 at Chalet Swiss Restaurant in NYC and became a popular dish for dinner parties in the 50's, 60's and 70's. Wouldn't you have loved to be at a June Cleaver-ish fondue party then?

Dean was scheduled to be out of town for a day and as I didn't think I could pass this off as a meal in his presence, I planned to try out the fondue with the kids- in his absence.

I prepped my fruit , veggies and bread and then began.

While I wouldn't consider myself a peasant I wasn't prepared for the price of the "swiss" cheese.

I stood at the deli counter in Target for what seemed like an eternity trying to decide what to do and convince myself we needed this cheese. In the end, I would not even hesitate on the price-it was worth it. 

I bought a pot on Craigslist (mine runs on alcohol)

 and proceeded from there.

Needless to say it was all a hit with the little people (and the big).

I melted the chocolate on a double boiler and then transfered it to the table.

****Yum****

My mom came over unexpectedly but very timely. I was so glad she was able to join us.

Here are the recipes I used and recommend and now you can go try it for yourselves.

Cheese Fondue

1 garlic clove

1 1/2 C dry white wine ( I used Holland House cooking wine)

1/8 tsp nutmeg

1 tbsp cornstarch

1/2 lb. coarsely grated Emmental

1/2 lb. coarsely grated Gruyere

My adjustments were garlic powder instead of clove, 1/2 other ingredients and

only used 1/2 lb. of Gruyere. This was plenty for us.

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.

Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch (I was fresh out of this so it was omitted) in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping.

I served lightly toasted cubed french bread, cherry tomatoes, grapes and apples with cheese 

Chocolate Fondue

16 oz. Chocolate (I used 11.5 oz Ghirardelli chips)

1 1/2 C light cream (I used heavy cream)

1 tsp Vanilla

1 tbsp butter

Melt over double boiler, stirring until melted

I served Strawberries, grapes, apples, and bananas with chocolate

Loved each of them equally and can not wait to do it again!