Some of my best food memories are centered around a fondue pot. I've spent special times with family, friends and lovers gathered around that little sterno flame engaged in the ritualistic pleasure of skewering bread, dipping it into that curvaceous pot, and swirling up that sensuous, decadent goodness.
When you've made the decision to eat massive amounts of cheese and quaff a few glasses of delicious white wine, there's no telling what other decisions might lie ahead. I've been there. I know.
For the ultimate fondue adventure, I recommend a tiny restaurant in the Montmartre quartier of Paris called La Grolle. Intimate, with a cavernous feel, this is the ultimate place to throw caution to the wind with your French lover, if you happen to have one.
Another perfect venue is a cozy, log cabin in the woods where you can reminisce with an old friend who doesn't care if you dine in your PJs.
And another spot is the quaint village of Jackson, New Hampshire in the comfortable lounge of the charming inn called The Wentworth. Last week, my son & I ventured up north to get our fill of some winter weather. We noticed a sign outside the Inn that stated "Fondue 4-7PM - Apres ski".
Apres 3 hours of driving, we pulled in and thought that, indeed, a very good idea.
As always, fondue gets me in trouble again. This time, an impromptu stay at this special inn.
Il faut profiter. Loosely translated, "Take advantage / Enjoy!"
Here's my favorite fondue recipe from my good friend Louella. (I added gruyere cheese and omitted the salt in her original recipe.)
Cheese Fondue Continental
5 oz. gruyere cheese
4 oz. cheddar cheese
8 oz. swiss cheese
2 TB. flour
1/4 tsp. pepper (optional)
dash of Tabasco sauce
garlic clove
1 12 oz. can beer
Shred cheese and mix in a bowl with flour and pepper. Set aside.
Rub a garlic clove inside the fondue pot. Add beer and heat until it bubbles. Stir in cheese mixture, one cup at a time, and add Tabasco. Serve with 1 inch toasted cubes of Italian or French bread.
