After our successful experiment with chocolate fondue earlier in the year, Annie, May, Janice and I met up again to try our hand with the warm-weather appropriate cheese fondue.
Janice hosted the event this time around, searched out a recipe, and did most of the heavy-lifting with ingredients, roasting a number of vegetables which were ready by the time the rest of us showed up. We did all contribute in one way or another though, either bringing wine, the cheese, or additional ingredients to be dipped, so it felt like a team effort in many ways.
Once everyone had arrived, we got started melting the grated Swiss gruyere into the simmering white wine. The mixture thickened nicely once all of the cheese had been added, and we transferred them into two small fondue pots placed at both ends of the table. The spread included the requisite vegetables (broccoli, cauliflower, potatoes, zucchini and mushrooms, among others), bread, garlic sausage, nacho chips (for “gourmet” nachos), and fruit for dessert.
Annie uncorking the wine
Janice at the stove
We found rather quickly that the nearly two cups of wine the recipe called to was way too much – the fondue mixture reeked of wine, so much so that the flavour overpowered anything we dipped. Still, fondue was a great way to catch up with everyone, as we casually worked our way through the food on the table. The roasted potatoes and garlic sausage ended up being my favourite things to dip.
At the table
Me and May
It was great that all of the vegetables had been either blanched or roasted, as it allowed us to enjoy them without cheese adornment as well (“raw” would have been fine, but as with most vegetables, they taste better roasted).
Janice shows what is left of the cheese
Thanks again Janice for hosting! Cheese fondue is a great winter treat, though next time, we will be definitely be mindful of the amount of alcohol we should be adding.