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Entries in fondue (1)

Monday
Jan022012

Happy New Year!

I blame a combination of jet lag, obsession-albeit belated--with the Stieg Larsson trilogy, and the generalized ennui that comes from leaving the land of shave ice for the delay in posting in 2012.  We had an uneventful flight, unlike Maddy who had visions of going down in a ball of flames en route to the Mainland.  Apparently there was quite a bit of turbulence on her flight, and the pilot shrieked for everyone to return to their seats.  It was the shrieking that worried her. 

Dinner our first night home was a shame-filled combination of Cheezeits and year old frozen mini quiche.

Thankfully Texas welcomed us back with sunny, warm weather.  We enjoyed our traditional New Year's Eve fondue at a friend's lake house.

 Sophie is very tradition-centric, and even though we weren't with family, melted cheese is melted cheese.

From Mark Bittman's How to Cook Everything--classic cheese fondue with adaptation

1 lb Emmental cheese, grated

1 lb Gruyere cheese, grated

2 TBS cornstarch mixed with water to form slurry (about 1-2 TBS)

2 cups white wine

1 large clove garlic, smashed

Place garlic and wine in saucepan and heat over medium til wine is bubbling, stir in cheese.  Resist temptation to heat too quickly as your fondue could burn or become rubbery.  When cheese is melted add cornstarch slurry and cook a little longer til thickened. 

If you use vegetables for your dippers like this steamed broccoli and cauliflower you might be able to avoid breaking too many resolutions....

Stay tuned for our 2011 recap and 2012 resolution post...