Sunday, April 04, 2010

April 3rd - Swiss Fondue after Whistler

Fondue Dippers
D and I hit Whistler today.  It was pretty cold and there was still lots of new snow despite the time of the season.  The only sign of Spring skiing was at the bottom where it felt more like surfing than snowboarding.  The lines were brutal though.  Long weekend coupled with new powder made for a slow day.

We were going to stay up to visit with two groups of friends who had rented houses for the weekend.  But J's race was over and he was spending the night with us before heading back to Calgary.  I suggested we make a Fondue since it would be warm comfort food after our snow day and J's undoubtedly windy day. 

In the end, J was caught returning the boat to Victoria and it took double the time it should have so Fondue for two.  We buy the ready made fondue packs frequently.  We have bought several different brands and they are basically all the same.  We have bought them in Cheese only shops, gourmet food stores, and supermarkets and you cannot go wrong if you read the ingredients.  The ingredients have to be simple, Cheese, Flour, Kirch/Wine, Milk.  Anymore than that and they will not be very good and taste like Velveeta.  We got today's at the Bosa Food's italian market.  It was pretty good but I think I like the Swiss one we bought at Safeway with the big red box and Swiss Flag. 

Swiss Fondue
(serves 2)

1 Swiss Fondue pack
1 clove Garlic
1/4 t freshly grated Nutmeg

1 small Baguette, sliced and halved

(the Bread is Traditional the rest of the ingredients is all up to your taste)
1 Apple, peeled and wedged
1 Bosc Pear, peeled and wedged
300 g Roasted Cumin Cauliflower (link to instructions)
6 spears Asparagus, chopped and roasted with the Cauliflower, as above
1 Bell Pepper
6 Button Mushrooms, brushed and quartered
1 Roma Tomato, sliced (because I had it and it was about to go off)

Started the Roasted Cauliflower.  It takes about 20 minutes.  You can serve them raw for the fondue if you prefer.

Chop all the vegetables, leave the apples and pears to last so that they do not brown.  Slice the bread into cubes and set aside.  Do not put them in the same dish as the veg or they will go soggy.

They all come in Foil Tetra packs and only need to be heated up to bubbling.  Take your Fondue pot and rub with a cut clove of garlic.  Empty the pack into the fondue pack and heat over medium heat until it starts to bubble.  Add a few grates of fresh Nutmeg. Turn the heat off and place on the chafing element on the fondue stand. 

Everyone should have a coloured fondue stick and the traditional rule is if you loose your dipper into the cheese you have to do all the dishes.

I LURRRVE Swiss Fondue. MMMM

We had a Grant Burge Bubbly because I thought it would compliment the nutty Swiss Cheese but D did not care for it but I liked it quite alot.  He opened a Pinot Noir instead.  I did not think that went.  It is a bit of a stumper.  One of our friends suggested tea, not quite what I was going for when I asked for a pairing. :)

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