By the time Christmas Eve rolled around, we weren’t really in the mood for traditional Christmas dinner, since we’d already had one and enjoyed leftovers the next day. Me, J and my sister wanted something different, and since it was just the three of us, we had the freedom to choose whatever we liked. Sushi, or maybe tacos? Nope. I suggested doing a wine and cheese evening. “What about fondue?” my sister suggested. Perfect! Cheese fondue feels special and celebratory and is a far cry from a traditional meat-filled holiday meal.
We had to improvise a bit, since I don’t own a fondue pot and we weren’t sure what ceeses we’d find. We did our shopping at Prisma and decided on some strong Emmenthaler and a milder Estonian cheese (I think. This was weeks ago already, so I may remember wrong). My sister heated the wine and melted the cheeses in the heaviest skillet I own.
We tried to create a heat source at the table by placing the pan on a trio of glasses and placing tea lights underneath, but it wasn’t very effective. Every 5-10 minutes we had to take the cheese to the kitchen to reheat it, but having breaks in our eating was probably a good thing. Also, because I lack fondue forks, we used wooden skewers for stabbing and dipping.
We had a fine assortment of dippable items. Cubed ciabatta and whole grain bread, apples, slightly roasted mushrooms, blanched broccoli, cherry tomatoes, and some interesting sausage– I believe it was deer or moose. Look at the beautiful veggies!
It was an amazing holiday meal. Our cheese combination was as rich and flavorful as any fondue I’ve eaten before, and we all just had fun. We made different combinations of ingredients on our skewers (bread and sausage may have been my favorite, but the mushrooms were fantastic with just about anything), items were dropped into the cheese abyss, and of course the fondue caused us some issues as it rapidly began to cool and coagulate. And it was great. I would definitely consider doing this again sometime for a festive, social holiday meal. Perhaps I should consider shipping my fondue pot from the States?