I always have the makings of a charcuterie and cheese board in the fridge! A pretty board and a little creativity, some chutneys, fruit and nuts and you have a vertiable feast!
Of course we all know that cheese is the food of the gods, add, potatoes, bacon and onion and your have the famous Tartiflette! A great dish for the post walkers.
Failing that, I have the makings of a decent fondue for those last minute guests. You just never know when you'll need to feed someone!
A fondue is a very interactive meal, very social and can be quite fun with an accompanying game of cards or some such!
I had my first Fondue many years ago and I've never forgotten the experience, mostly because the fondue was laced with Kirsch and served with coops of champagne! Of course my Uncle Henri was Swiss! Makes sense to me! I was just five years old but that didn't mean I wasn't included! I do believe I slept very well that night!
Of course to begin, you need a fondue warming pot first and foremost! These can be relatively cheap or very expensive depending on what you want.
The original fondue recipe is Swiss, I think, but adopted by many European countries throughout the years! Often served with just pieces of baguette, the cheese fondue is the ultimate in small group, budget entertaining!
A decent Fondue is Gluten Free as long as you don't go dipping wheat bread in it!
What can you dip in a Fondue?
Well, whatever you fancy really! Charcuterie, cooked bacon or sausage, veggies, apples and pears and pickles.
Without further ado, here's a very simple Fondue recipe!
50 mls of Kirsch
400g of Gruyere cheese shredded not from pre shredded packeted for GF guests
400g of Emmental cheese shredded
1 piece of spreadable cheese (be careful to check the ingredients for GF guests)
half a bottle of sour white wine such as Sauvignon Blanc
I start by rubbing the inside of the warm fondue pot with a garlic clove. Then back at the stove, I heat the alcohol first and then add the cheese to melt, then transfer to the pot when everyone is ready.
You can also add a squeeze of lemon juice for tartness if you like. Garlic into the pot too, although I don't particularly like that myself.
You can add herbs, mustard and spices such as nutmeg. Instead of Kirsch you can use brandy or calvados.
If you want a really thick sauce then you can add a little cornstarch. Cornstarch will also stop the sauce splitting.