December 29, 2010

Swiss night at our house

So I totally dropped the ball.  Majorly.  We had a night in Switzerland yesterday.  Complete with an authentic fondue and an apple tart, but I completely forgot to take pictures!  Not even one.

We had some friends over and gorged on fondue, bread, ham, roasted cauliflower and potatoes, dried sausage and carrots.  We finished it with a flaky apple tart and cinnamon whipped cream.  It was quite good.  I don't know what happened...

Well okay, a half bottle of wine each happened.  Sorry.

Here's the recipe I used, it worked out perfectly and tasted great.

Cheese Fondue

1/2 lb (8 oz) Swiss style cheese such as Jarlsberg or Emmenthaler, grated (I used emmenthaler)
1/2 lb (8 oz) Gruyere, grated
2 Tbsp flour
1 cup dry white wine, I used a Sauvignon Blanc
1 Tbsp fresh lemon juice
1/2 tsp dry mustard powder
a pinch of fresh grated nutmeg

An assortment of dip-able goodies, day old bread, ham, little sausages, blanched or roasted broccoli, cauliflower and carrots, cherry tomatoes or fresh fruit.

Place the shredded cheese in a freezer bag with the flour, shake it around and set aside.

Bring wine and lemon juice to a simmer in a medium sized pot over medium heat. Slowly, a bit at a time, mix in the cheese.  Let it melt a bit between handfuls.  Scrape the bottom of the pot continuously in a zig zag motion to keep the cheese sauce from seizing and balling up.  Cook the mixture just until the cheese is melted and creamy, then add the spices.

Transfer to a fondue pot.  Ours broke under the heat so we used a metal bowl suspended over a tealight with a little hot water in it.  We placed another metal bowl over top and put our cheese mixture in there.

Arrange your dippers around the bowl and dig in.

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