I lift weight in pounds, but I buy cheese in kilos.
Why? Because buying 1.8 kilos of Gruyere makes me sound like WAY WAY less of a social deviant than buying 4 pounds of Gruyere. 1.8 < 4. Math works every time.
What else works every time? Fondue.
There is no food, NO FOOD, that is more fun to eat than fondue!!! It makes everyone drool because it’s melted cheese. The whole concept is dipping things in melted cheese. Do you make fondue for a party? Or do you make a party because you’re having fondue?
A little part of my soul was starting to atrophy because it had been SO LONG since I had made fondue, so in the spirit of keeping my soul intact (and, ummm, getting to dip things in melted cheese), fondue was the clear choice as the savory part of our annual Gluhwein party.
There are ohsomany cheese combinations for fondue, but I go for classic every time. Not that I would ever kick a gouda fondue out of bed, but my favorite is Gruyere + Emmental. It just tastes perfect to me. The combo is nutty, a little sharp, and incredibly ooooooooozy.
Let’s pretend for a minute that you’re dead tired of cooking for the holidays but you can’t imagine sending 2013 off into the annals of your life history without a bang-up meal that will wow the pants the people you’re partying with New Year’s Eve… whether those are skinny faux leather pants at a hip downtown loft (you) or vintage (aka college) sweat pants on your couch at home (me). Fondue is your jam. It’s ridiculously simple, and if you let a food processor do the cheese shredding part for you, it goes to embarrassingly simple. Chop up some dippers, like rustic bread cubes, hard salami, and apples (not just because it serves as the token produce for this meal, but because cheese + apples is heavenly) and you have mastered the little black dress of party food. You send the year off feeling effortlessly chic, which is my favorite way to feel.
Thank you to all my vocal readers and secret admirers who devour each post like a chocolate bar but prefer to remain anonymous (of whom I tell myself there are many, ha!). 2013 has been another fabulous year of cooking food, eating food, and finding new ways to gush about… food. Lots of culinary and not-so-culinary goals await me in 2014, and I’m pumped!! Here’s to a bright and exciting New Year’s for all!
HNY!! xoxo TFH
- 1 lb Gruyère cheese, shredded
- ½ lb Emmental cheese, shredded
- 1½ T cornstarch
- 1 garlic clove
- 1 cup dry white wine
- 1 tablespoon Kirsch
- Salt and freshly ground pepper
- Toss the Gruyère and Emmental with the cornstarch in a large bowl. Rub the inside of a cheese fondue pot with the garlic, then add the wine and bring to a simmer. Add the cheese mixture. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with rustic bread cubes, hard salami, and chunks of apple.