Fondue Time! [recipe]
A few weeks ago I hosted a fondue dinner party. The occasion? Nothing special, I was simply craving some delicious hot melted cheese with assorted goodies to dip with. I have always stick with the traditional Swiss cheese fondue, which generally has a combination of Swiss, Jarlsberg, Emmentaler, Gruyere cheese, melted with white wine, garlic, and a splash of Kirsch (Cherry Brandy). Another yummy variation that I’ve tried in the past is the Aged Cheddar and Guinness Fondue. This time I thought I’d switch things up and try a Gouda-based fondue instead. I couldn’t find any aged Gouda so I used 4oz of Gruyere and 12oz of smoked Gouda. The result was a creamy and smokey pot of goodness. Mmmm!
crisp granny smith apples | blanched green beans, broccoli, and asparagus | roasted potatoes seasoned with herbs and garlic | baby kosher dill pickles (this is a must for me)
a loaf of freshly baked French bread | cubes of ribeye steak, medium rare | Another must for me – Hillshire farm little smokeys.
Served with a bottle of Gamay Rouge from V. Sattui Winery