Hold up. These people look relaxed. Where’s the sweat dripping from their furrowed brows as they try to find the perfect temperature between gooey cheese goodness and coagulation? Tell you what, this was not my fondue party. I hoped it would be my fondue party. I tried to keep my charm and hostess halo, but the wheels flew off.
First, I violated my own golden rule, don’t try a new dish when a significant amount of guests are coming over. (first flag on the field)
Second, when you can’t find a key ingredient, especially when there are only a few to the recipe, it’s a big deal. Different cheeses have different melting nuances and regular “Swiss” versus Gruyère or Emmenthaler makes a difference. (second flag)
Despite the warnings, I marched on, and salvaged a decent tasting pot of fondue, but not after several effigies were released into atmosphere. Fondue became my party diva. She demanded constant attention and turned on a dime when she was left unattended. That’s okay though, I can deal with high maintenance. And the guests didn’t sense my kitchen meltdown, or lack thereof. I’ve already marked my first 2012 New Year’s resolution, don’t break personal golden rules.
Here is the recipe for a fine fondue, no picture though. I was just too frazzled.
Ramequins au Fromage (Swiss Cheese Fondue – adapted from Jacques Pepin)
2 tablespoons unsalted butter
1 teaspoon finely chopped garlic
1 1/2 cups fruity white wine, such as a Sauvignon Blanc
1 tablespoon all-purpose flour**
3/4 teaspoon fine grain sea salt
1/2 teaspoon freshly ground pepper
3 cups grated Gruyère or Emmenthaler cheese
About 36 cubes (each 2 inches square) crusty French-style bread
Directions
Melt the butter in a sturdy sauce pan (preferably enameled cast iron), and add the garlic. Cook for 10 seconds over high heat, then add the wine, salt and pepper. Bring to a boil to evaporate the alcohol over high heat.
Toss cheese with flour and then add cheese to pan and stir gently with a wooden spoon until it is totally melted and the mixture is just reaching a boil. Do not let it come to a strong boil. Taste for seasoning and adjust accordingly.
**I added a tablespoon of flour to thicken and bind the cheese and wine mixture. Jacques recipe does not call for this but prefers the separation with the flavored wine at the top and the diner dragging their bread through the bottom of the cheese mixture. I couldn’t handle that. It looked unfinished through my novice eyes, so I added the flour to help bind.
Serves: 4
According to French custom, if you drop impaled item into the fondue pot, you owe the group a round of drinks. Ouch.
