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Fondue-ing New Years

January 1, 2011

In our house, we tend to make our own fun. A little bit goofy, we have never been above our own childlike enjoyment of teasing out themes. I do find that in the stresses and responsibilities of life, it is important to take yourself less seriously with your friends. We are a goofy group, where making hats out of aluminum foil is a past time. So for this New Years, forgoing the pomp and circumstance, I emailed Fee the simple word: Fondue! I knew her response would be a solid reinforcement of AAM and my own sense of silliness. She responded with a flurry of funny party foods, like deviled eggs, gherkins, cocktail onions and martinis.

What started as jokes about a cheesy retro New Years, cascaded into a funny conflation of decades that made us look like history neophytes. Finally when lethargic from bread and cheeses, I said we should all retire to the parlor, we realized we need to be more organized about this in the future. After spending the past ten New Years with Fee and her husband (in a variety of variations), we realize that we need to start coming up with a systematic way of celebrating New Years. Perhaps, conquer the party cuisines of each decade? It could be funny, or disastrous, especially voyaging into the 19th century.

About our fondue experience: There are a million versions of a simple fondue recipe, and below is the one we finally created. Once cooked, we found that the fondue needed to be stirred once in awhile when perched in the pot. Additionally, using this fondue set, we could not figure out a safe way to turn off our high-tech fondue fire. The conventional methods, like closing the canister or covering it with any random metal container we could find and screaming while running around the table,  caused the flame to rise 10 inches and almost set us on fire. Finally, we did a jar of water, and although it hissed and jumped, the fire went out. Fee decided that the most exciting thing about fondue is putting out the fire, and she really liked the fondue.

Fondue with Vegetarian Goodies

  • 8 oz Gruyere cheese
  • 8 oz Emmental (Swiss) cheese
  • 1 tb flour
  • 1 cup of Guinness (or similar heavy beer)
  • 1 tb Dijon mustard
  • 1 tb vegan Worcestershire sauce
  • A variety of fresh baked breads cubed, chopped broccoli, grape tomatoes, zucchini, roasted potatoes, mushrooms, carrots, grilled veggies, fried tofu, and really anything else–get creative.

1. Shred the cheese with a grater or a food processor (much faster), then toss with the flour.

2. Heat a medium saucepan (even better a cast iron one) to medium heat, pour in the beer and toss in the cheese. Let it slowly melt, stirring occasionally.

3. Once the cheese has melted a good deal, mix in the mustard and Worcestershire sauce. Continue to stir and let melt.

4. When melted serve in a fondue pot, or just serve in a cast iron pan which holds heat longer. Give your guests fondue sticks or skewers, and let them dip to their heart’s content!

Action Shot:

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2 Comments leave one →
  1. jpn permalink
    January 1, 2011 8:40 pm

    Well, I’m glad to see there are vegetarian dishes that might lead to the last word you ever hear is… “Clear!”

  2. January 2, 2011 10:26 am

    I can’t help imagining that it was AAM who screamed while running around the table. 😉 Miss you guys!

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