Saturday, January 01, 2011

CHEESE FONDUE



A repeat of last year's New Year's Eve dinner, classic cheese fondue. Last time around, Victoria had a massive migraine and missed it. So her request for this year was to make it again.
Personally I prefer meat fondue, but January 1st is also Victoria's birthday and I obliged.

Cheese fondue comes from Switzerland, originally a way to eat old and leftover cheese in the mountains. Later on it became a tool to promote cheese exports from Switzerland, especially Emmentaler cheese. Those Swiss. A weird crowd to be honest. What do we know about Switzerland? Not much actually. So secretive. Makes me wonder sometimes. I used to live one country over and even then we learnt not much about this place. I know they have three official languages. Why?

I used three kinds of cheese, one swiss, one Danish and Isabella's request, Cheddar. The dish is really easy to make, a bit of patience and a little bit of a binder are key to a nice stringy, fondue.

For dipping, basically if you would eat it with unmelted cheese, it goes!
Ham and cheese? Cut up some ham.
Philly Cheesesteak? Quick fry some steak and dip it.
Celery and Cheez Whiz? DIP IT!
Nice cheese board with fruits, nuts and Pretzels? Perfect for dipping as well.
Chocolate cake? Not so much.


HAPPY BIRTHDAY VICTORIA

 SELECT SOME CHEESES, ANY CHEESE REALLY. THEY ALL MELT

 HEAT SOME DRY WINE

MELT THE CHEESES

BIND IT TOGETHER WITH SOME STARCH (GFP FLOUR)

I LIKE MEAT WITH MY CHEESE

OF COURSE FRUITS GO WITH CHEESE

LES LEGUMES VA BIEN AUSSI

 GLUTEN FREE BREAD FROM GF PATISSERIE, VA BENE

 PRETZELS ANYONE?
GFP BREAD WITH MELTED CHEESE
WAITING FOR THE CHOCOLATE FONDUE....

 SPARKLING WITH STRAWBERRY MOUSSE

1 comment:

Monica said...

We also have a New Year's fondue meal - it's really an excuse to over-eat.
Broth, cheese & chocolate fondues are on the menu, and if I'd been more energetic, hot oil too.

We discovered in one of my iPhone recipe apps a collection of sauces that are yummy, and a little known tip for using little POTATOES in the cheese fondue. Brocolli, cauliflower, mushrooms, and of course GF bread (but it needed to warm up in the cheesse to soften and get all gooey), were all yummy.

Next year, I'll have to figure out another interesting addition to our foods list!