December 18, 2007

fondue... why don't we do this more often?

Fondue is a strange creature. It's inexplicably expensive when enjoyed in restaurants, everyone always registers for a fondue set when they get married, and fondue parties still seem like a little bit of a relic from the 1970s. That being said, every time we have fondue, we can't figure out why we don't do it more often because its so outrageously good.

Our C-group from Quest Church went bold and took the fondue plunge for our Christmas party. Some Emmental and Gruyere, white wine, garlic, nutmeg and just a touch of scotch (no kirsch around, but the scotch was a decent substitute... Lav felt like it gave the fondue a nice floral dimension) and we were in cheese heaven. Pretty awesome for a cold night...

A little about the history of fondue... (I love wikipedia):

A recipe for a sauce made from Pramnos wine, grated goat's cheese and white flour appears in Scroll 11 (lines 629-645) of Homer's Iliad and has been cited as the earliest record of a fondue. Swiss communal fondue arose many centuries ago as a result of food preservation methods. The Swiss food staples bread and cheese made in summer and fall were meant to last throughout the winter months. The bread aged, dried out and became so tough it was sometimes chopped with an ax. The stored cheese also became very hard, but when mixed with wine and heated it softened into a thick sauce. During Switzerland's long, cold winters some families and extended groups would gather about a large pot of cheese set over the fire and dip wood-hard bits of bread which quickly became edible.
Wood-hard bits of bread? Lucky for us, JR made us fresh-from-the-oven homemade french bread to go w/ the fondue.

So seriously, why are we not eating fondue all the time????

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