Stop the World and Melt with You

Stop the World and Melt with You

Is there really anything better than melted cheese?  With apologies to the lactose-intolerant (poor devils), it seems like it’s everybody’s gloriously indulgent comfort food.  In preparation for Super Bowl weekend, I know many folks are readying their microwaves to make the famed Velveeta and Rotel Dip combo.  But might I suggest an even more delicious (and nostalgic) form of melted cheese?  How about fondue?

I say “nostalgic” because it seems that the fondue craze really took off in the United States in the ‘60s and ‘70s.  I seem to recall that my parents were always having fondue parties when I was a child.  And I clearly remember my mother’s fondue set.  It had about 10 dipping forks, with differently-colored  beads on the handles.  I always had to have the pink one (kind of like I always had to be the Shoe in Monopoly . . . )  I assume that the color-codes made it easy for people to clearly identify their own forks—an ultimately moot concern when you’re continuously dipping your fork from your mouth to a communal pot.  I believe the Fondue Party trend petered out by the 80s—but I can’t help but wonder if Seinfeld’s “Double Dip ” episode (from the 90’s) had anything to do with the rise of fondue pots being donated to the Goodwill.

Whether you’re persnickety about communal eating or not, it’s fair to say that fondue is usually shared by people who really like one another.  But it’s a pity that fondue is now relegated to Valentine’s dinners at restaurants like The Melting Pot.  Let’s reawaken the fondue party! What could be better than enjoying melted cheese with friends, in the comfort of your own home?  So grab 6 of your favorite people, dust off that vintage fondue pot, and get melting!

Happy Fondue-ing,

Jennifer

The following recipe is adapted from an upcoming book here at Running Press, The Mad, Mad , Mad, Mad Sixties Cookbook by Rick Rodgers and Heather Maclean (to be published in April 2012)—which has all sorts of great ideas for giving retro parties.  Here is the traditional Swiss-inspired cheese fondue recipe:

(Makes about 6 servings)

Ingredients:

2 ½ cups shredded Gruyere cheese,  2 ½ cups of shredded Emmenthaler cheese, and ½ cup of diced Appenzeller cheese (or you can use all Gruyere. . . but I think it’s better with the combination)

4 teaspoons cornstarch

1 garlic clove

1 cup dry white wine (It’s important that it’s something acidic like Pinot Grigio or your cheese won’t melt properly-- Do NOT use Chardonnay)

1 tablespoon fresh lemon juice

1 tablespoon kirsch (or you can use Cognac or brandy)

Nutmeg

Directions

1.       Toss cheese with cornstarch in a large bowl. Set aside.

2.       Get a heavy-bottomed medium saucepan, and rub it all over with the garlic clove. Then discard the clove.

3.       Add wine and lemon juice to the saucepan and put over medium-high heat.  Just barely bring it to a simmer.

4.       Add the cheese a handful at a time. Stir the first batch until it’s almost completely melted, then add the next handful.  The cheese can bubble gently, but do NOT let it boil.

5.       Transfer to your fondue pot .  Stir in kirsch and sprinkle with nutmeg before bringing to the table, keeping it on a low-heat setting.  Serve with a big bowl of bite-sized French bread cubes.

6.       Fondue tip:  When you’re dipping your fork, be sure to drag along bottom of pot to discourage cheese from burning.

Photo via here