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Our Table…Fondue

Not sure if you have heard but apparently there is a snowstorm coming this weekend. While you are at the grocery store stockpiling all the necessities -pick up some ingredients for a fondue. I am sure you have a fondue set in the back of a closet somewhere in you house.
Here is a classic Swiss fondue recipe from Food and Wine magazine that we have been making for years – you can serve it with some boiled potatoes, cubes of bread, prosciutto, apples or pears. Also roasted Brussels sprouts work well.

  • 1 garlic clove, halved
  • 1 pound Gruyere cheese, grated
  • 1/2 pound Emmentaler cheese or another type of Swiss cheese, grated
  • 1 cup of dry white wine
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 1/2 tablespoons kirsch
  • Freshly ground pepper and nutmeg

Rub the inside of a fondue pot with the garlic clove, discard clove. Combine the grated Gruyere and Swiss with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheese begins to melt, about 5 minutes. Add the kirsch and a generous pinch of each of the pepper and nutmeg and cook, stirring gently, until creamy and smooth – about 10 minutes. Don’t overcook and serve immediately.

Enjoy the Snow!


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