Thank you for your birthday wishes earlier. Hello 26! I woke up last Tuesday and gasped dramatically “My youth!” and Thom filled in the obvious gap, adding “…is fleeting!” He’s clearly a keeper. I had a little celebration with my new London friends – nothing too crazy, but it did involve over a kilogram of cheese, so you could describe it as fancy.
Here is a photo of the cheese before it got turned into a big bubbling pot of fondue. It was the size of a baby! I picked it up at Borough Market (yes, I have been back already) and it’s a nice local Sussex Farmhouse cheese. Inspired by Les Refuge des Fondues in Paris, here is the recipe:
Adjust quantities to suit your audience
1 clove of garlic, halved & peeled
Juice of 1 lemon
3 parts melty cheese
1 part other cheese
1 cup of white wine – I used el cheapo Sainsbury’s Sauvignon Blanc
1 loaf of bread
For the fondue:
Take garlic and rub it around the inside of your fondue pot. Grate or roughly chop all of your cheeses into small pieces. Add the wine and lemon juice to the pot, and bring to a gentle simmer. Bit by bit, slowly stir the cheese into the wine, stirring constantly. If your cheese is particularly runny, add a pinch of cornflour. But don’t worry too much because it will thicken with time (as the fondue cools).
It’s easier to do this bit in a saucepan on a stove if you just have a ceramic fondue pot. (I am assuming you have a fondue pot and warmer on hand.)
However, it works just as well if you have a cast iron pot (high roller!). Just make the fondue directly in the pot on the stove then eat fast.
Chop your bread into small cubes. Bread that is a few days old holds its shape better, but if yours is still fresh and springy to touch, put it in the oven for about 8 minutes to dry it out. Roasted vegetables also work a treat, as well as cocktail onions and pickles (how 70′s European). 101 Cookbooks has lots of other great suggestions!
Warning: excessive consumption may induce cheese dreams. Enjoy!