Fondue is real treat for cheese lover when it’s cold outside and warm and cozy inside. And it is an easy to prepare meal if you have guests as it is cooked and on the table in about 20 minutes.
Some high end cheese stores even lend or rent fondue sets if you do not own one.
The table setting of course was based on my Swiss heritage. But any other rustic theme will work just fine as well.
The place mats were custom designed for the evening. As a souvenir all guests received a bookmark with the fondue recipe printed on it.
Moitié-moitié – Fondue Recipe
200 grams Gruyère
200 grams Vacherin Fribourgeois
1 garlic clove
2 dl dry white wine
1 tsp corn starch
1 shot Kirsch (cherry brandy)
Cut the baguette into cubes.
Peel the garlic clove and cut in half. Use 1 half to rub out the fondue pot. Mince the other half of the garlic and boil with the white wine. Once the wine is boiling add the cheeses and keep stirring with a fork until it’s melted and smooth. Mix the corn starch with the Kirsch and stir into the cheese. Keep on stirring until the cheese has a creamy consistency. Serve and enjoy!
The recipe is for 2.
Orange Fruit Salad
There is nothing more refreshing than a fruit salad after a heavy meal.
Fruit Salad Ingredients
Cut all fruit into bite-size pieces. If you so desire add some orange zest and or fresh peppermint leaves.