one last fondue before spring…

To celebrate the end of winter, the beginning of spring, and my new blog, I invited a few friends over to enjoy the last fondue of the season. 

A good fondue always seems appropriately ceremonial. My mother makes a great one each time I go to visit, once we had fondue for thanksgiving, this year we ate one for christmas and new year’s……it’s really the most fun thing to have at a dinner with friends.  

Since this pot of boiling cheese occupies such an important role in my life, it is fitting I begin this new blog with its recipe, as, in many ways, its simplicity, richness, and conviviality are the bases of my entire approach to entertaining.  And, though i say it’s the last of the season, I know i’m lying, as I just saw the weather, and it will be cold and rainy for the next 10 days, perfect! 

 

First, we made a little fire in the fireplace to spark up the ambiance…..

 

Please only use a good French baguette.

It is important to cut the bread well in advance so it dries out a bit. Some people do it the day before. 

While that’s happening, I generally go into the styling zone, and make a proper table…..Luckily, I had just found a really nice old plank of wood from a scaffolding around the corner from my apartment and it made for a really perfect centerpiece.  I’m also really obsessed with wine bottle candlesticks, with wax dripped down the sides of the bottles……

I always serve the fondue with cornichons, viande des grisons, and some boiled new potatoes.

Next, grate the cheese. Generally i use 2 cheeses, 250g or 1.5 lb each Gruyère and Emmenthal.  You can also use Beaufort, Appenzeller, Comté, or Vacherin Fribourgeois. Mix 2tbs flour into the grated cheese to coat.

In the fondue pot….

put two cloves of garlic sliced in half with 1 3/4 cups (400ml) dry white wine such as Fendant and reduce to 1 1/3 cups.  Add the cheese, and stir until smooth.  Add 2tbs unsalted butter, and 2tbs heavy cream. Stir.  Add 1tbs Kirsch. Stir. Add fresh ground pepper and serve.

….the end clearly is the best part of the experience.

 

We capped it all off with fresh raspberries and whipped cream……..

 

The important detail I have not yet mentioned is the required wine element to any successful fondue party. We(5 of us)  drank 7 bottles of delicious dry white wine…they seemed to be from all over the place but mostly from the savoie.  Not to mention the booze that is already in the fondue……Needless to say, eveyone left quite rosy, and we all staggered off to the bar for a nightcap!