Tonight we'll be dipping, twirling and reminiscing around the fondue pot. This is a tradition that we inherited from Rich's family. I am pretty sure that we've had a New Years fondue for the last decade! This morning i asked Mina what she remembered from last year, she replied "lots and lots of broccoli." I remember the lovely cheeses.
A friend asked me for my cheese fondue recipe and so here goes. Laura, this is for you!
Basic Recipe from Fondues from Around the World by Eva and Ulrich Klever.
Neuchâtel Fondue
1/2 clove garlic
1 pound (450g) Gruyѐre cheese
8 ounces (225g) Emmentaler cheese
1 1/2 cups dry white wine
1 teaspoon fresh lemon juice
4 teaspoons cornstarch (i use kuzu)
1 1/2 tablespoons kirsch (i skip - German brandy)
2 to 3 turns of the pepper mill
pinch of freshly grated nutmeg
Rub the inside of the fondue pot with cut surface of garlic. Coarsely grate the cheese and mix them in the pot. Add wine, lemon juice, and cornstarch and stir over medium heat until cheese melts (this should be done on the kitchen range). The lemon juice is important, as it gives a flavourful tang and encourages the cheese to melt quickly. Stir with a wooden spoon in a figure 8 motion to keep the cheese from getting stringy.
Stir in the kirsch, pepper and nutmeg, and cook a bit longer until mixture is smooth and creamy. Transfer the pot to the burner on the table,where the fondue can simmer.
Enjoy! and follow up with a chocolate fondue :)
Wishing everyone a fun New Years eve! We'll toast to you all!
These are my favourite pictures from this night. Our chocolate fondue was amazing. Thanks to our new friends at Scharffen Berger. Don't you love how Rich is falling asleep at probably 6:30pm! :)
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