Before France

Friends and family gathered on Sunday for fondue and to help me indulge in my hankering for really great hugs.  Wine and beer flowed (thanks Dad), beautiful food was eaten (thanks Mom and Françoise), and laughter and conversation drifted into the cool summer evening.  The cheese fondue I made for the night was definitely my best yet, so for those interested, here's the recipe:


Cheese & Love Fondue

Cheese fondue, the Swiss national dish, is made differently in different regions.  This style is a variation of the Fondue Neuchâteloise, which calls for 50% Gruyère and 50% Emmental.  I added the Der Scharfe Maxx, a six-month cow’s cheese from the Swiss-German border, for its sweet creaminess to balance the salty, bold Gruyère and the bitter Emmental.  This recipe makes enough for 9 people, as we discovered together.

1 ¼ lbs Gruyère
1 ¼ lbs Emmental
½ lb Der Scharfe Maxx or Vacherin Fribourgeois
2 c dry white wine e.g. Chablis
3 cloves garlic
Juice of half a lemon
Cornstarch or other thickening agent e.g. Wondra
Splash of kirsch or other dry alcohol e.g. brandy (optional)
Nutmeg, paprika and black or white pepper to taste

Dipping options:
Bread
Broccoli
Green & wax beans
Fingerling and other small potatoes
Carrots
Brussels sprouts
Asparagus
Bell peppers
Parsnips
Mushrooms

1.    Broil or roast your vegetables of choice in the oven until as tender as you like them.  I broiled mine on high with olive oil just long enough to keep their crunch and prime dipping form.  I added salt, black pepper and ground red pepper when done.  Meanwhile, either boil or microwave (in a covered ceramic dish with a little water for steaming) your potatoes until fully cooked.
2.    Cut or rip your bread into approximately 1-inch cubes.
3.    Grate your cheese.  Resist eating grated cheese.
4.    Peel your garlic, cut one clove in half and crush the rest.  Rub the inside of your pot (preferably enamel coated cast iron like Le Creuset) with the inside of the cut clove.  Crush that garlic too.
5.    Pour the 2 cups of wine into the pot and a glass for yourself.  Add the crushed garlic, the lemon juice, and the kirsch to the pot.  Heat on medium.
6.    When steam begins to rise from the pot, add your cheese and stir frequently.
7.    When your cheese is melted, add the nutmeg, paprika and pepper.
8.    Watch your fondue as you keep stirring to determine how much cornstarch to add, if any.  Your fondue should be just thick enough to cling to your bread or veggie, trailing a thin sting of melted cheese.
9.    Serve hot with copious amounts of wine and friends.