Blogs | Welcome Home | Swiss Miss
February 26, 2008
Swiss Miss
For those who agree that there can be nothing wrong with anything that involves melted cheese, I can highly recommend giving this wintry dining experience a try. Last Saturday, my husband and I had artist friends from Brooklyn over for the perfect February dish—fondue. I was given a sturdy fondue set awhile back, a pretty red cast iron model, the Montblanc by Swissmar ($90; swissmar.com; 877-947-7627).
 |
It might not actually seem like melting cheese = cooking, but one can screw up a fondue. How? Add too much kirsch, it gets too boozy. Or boil the cheese mixture on the stove and the texture is ruined. Leave out the cornstarch and the dry wine and the cheese could separate. The recipe I used called for freshly ground nutmeg, a nice touch. I adapted the recipe mixing two main cheeses, Ementhaller with Gruyère.
My ultimate fondue experience was in the famous ski town of Stadt, Switzerland several years, and a marriage ago. Sitting in a little chalet restaurant on the edge of a mountain is where one should eat fondue, and the memory of that dinner with my then artist husband and a handful of other artists and gallerists there to ski, was a scene from an Audrey Hepburn movie. Not part of a script I would have written, was being firmly told by a Geneva gallerist, who also happened to have been on a Swiss ski team in his youth, that if I tried to ski I would surely die—so I abstained.
I happily lived to eat more fondue in a New York apartment with artists, a gallerist and my 5-year old son, who loves cheese. Some things don’t change that much.
Posted by Monica at 5:41 p.m.
I love fondue and this color is gorgeous!
Posted By: Colleen
2008-03-04 7:07 AM
Submit a comment
To make something bold:
<strong>Text to bold</strong>
To make something italic:
<em>Text to italicize</em>
To make a hyperlink:
<a href="URL">Text to link</a>
tags:
