Receta You Can Fondue, Too!
A few weeks ago, Amy had a girls' night out at The Melting Pot in swanky Darien, CT. Since then, she has taken on a slight obsession with fondue, vowing to re-create the restaurant's traditional Swiss fondue recipe over and over until she gets it just right. This is the tale of the first try.
Inspired by that night at T.M.P. as well as the advice of Megan Draper (of Mad Men, in case you weren't clear ((Meg and Ame seem to go way back)) in the second part of the first episode of the current season titled "The Doorway, Part Two," which BTW means everyone is into fondue these days...): "So the secret is to rub the pot with the clove of garlic and then add twice the Kirschwasser." Sage wisdom, albeit from a fictional character.
Scene: Spring Vacation.
The Players: A Couple in the Kitchen, relaxed and in love.
Setting: A gorgeous spring day - bright, sunny and cool.
Action: While Chris prepares the veggies, Amy infuses the cheese with love, garlic and twice the amount of Kirsch, as per Meg Draper.
Traditional Swiss Fondue (Take One!)
Fondue Ingredients:
- 2 cloves garlic, crushed
- 1/4 cup Pinot Grigio
- 1/4 cup freshly squeezed Meyer lemon juice
- 1/2 lb. Emmenthaler cheese, shredded
- 1/2 lb. Gruyere cheese, shredded
- 1/4 cup all-purpose flour
- kosher salt and black pepper to taste
- To dip (for two):
- 1 Granny Smith and 1 Gala apple (sliced thinly)
- 1 Asian pear (sliced thinly)
- 2 raw carrots, cut into rounds
- 1 head broccoli, blanched
- 2 each, white and purple potatoes, cooked
- 1 demi-baguette, cubed
- small bunch green grapes
Rub the crushed garlic all over the inside of the fondue pot (see Megan Draper's instructions above). Place over medium heat and add Pinot Grigio and lemon juice. Allow to simmer for one to two minutes. Sprinkle cheese with flour, then slowly add shredded cheese/flour to wine mixture, stirring to melt. When cheese is completely melted, add Kirsch and allow to cook another one to two minutes. Serve in that pretty fondue set you registered for but have only used once in eleven years, with jeweled dipping forks and plenty of (French, si vous plait) wine (you're on vacation!).
Critics say: Well done! The texture was perfect and the flavor very good, but there was something missing. You just have to figure out what it is.