Fon-due-be-doo-be-doo

Two Saturdays ago, the hubs and I went to a Swiss restaurant in town for fondue. It seems the appropriate thing to do when the weather gets unseasonably cold, unwelcomely early. Cold weather has compensations of its own--almost all of which are culinary.

The fondue was delicious. Cheesy, aromatic, and appropriately gut-bomby. Just what the sadistic proctologist ordered. We were so satisfied that we decided we could eat fondue once a week and not tire of it. It was 15 Euro a person bill, though, that snapped us back to reality. Although the meal was scrumptous, it was only melted cheese, some white wine, and a splash of kirschwasser. I wouldn't call ourselves brillant chefs but even we could find a cheaper way to satisfy our cholesterol laden cravings. So, we decided to find a traditional recipe, buy a pot, and make fondue our damn selves. Never had a smarter plan been hatched...on that day, at least.

So, on Saturday, we did our research on traditional recipes, picked the brains of the cheese ladies at the grocery store counters about the best mix of cheeses, and purchased our pot. Then yesterday, we commenced with the fondue preparation and consumption.

Honestly, folks, it was better than the restaurant meal. I can't say that there was a reason for this except that it was really, really good; really, really easy; and really, really inexpensive. We ended up forgoing the nutmeg and adding a fourth of the flour in spite of the cheese lady's advice and buying four different types of cheeses to get the right balance between sharpness and mildness. Other than that, though, we stuck pretty closely to the recipe below--tasting as we went along. I should note that traditionally the Swiss drink black tea with fondue, the Germans--you guessed it--beer, and the French dry white/red wine. They all agree, however, that regardless of what you eat or drink with fondue it shouldn't be overtly cold as the cheese will congeal in your stomach creating an unpleasant gastro-intestinal (ahem) blockage. So be warned or warmed, as it were.

Traditional Swiss Fondue (serves 2 hungry people)

1.5 cups shredded gruyere

1.5 cups emmenthaler (Swiss) or Vacharin-Fribourgeois (French)

1/2 cup Appenzeller

2-3 tbsp. flour

1 garlic clove, halved

1 c. dry white wine (e.g.,Chablis)

1 tsp. lemon juice

1 dash kirschwasser (cherry brandy)

1 pinch nutmeg

fresh ground black pepper, to taste

1. Rub the inside of your fondue post with garlic clove and discard clove

2. Add wine and heat over medium heat until hot but not boiling

3. Stir in lemon juice and kirsch

4. Combine cheese and toss with flout

5. Add a handful of cheese at a time, not adding more until the cheese has melted

6. Stir constantly in a zig-zag motion for a smooth consistency

7. Remove pot from stove and place over sterno to bubble gently.

8. Serve with boiled new potatoes, rye or french bread, blanched broccoli or cauliflower, garlic sausage, and/or crisp apples.

9. Swoon, faint, and thank your lucky stars you took my advice!