Gal Pals

November 8th, 2009

So our neighbor Susie called the other night to tell me that she was hosting the local Gal-Pal group at her house on Monday and asked what I’d recommend she serve.  I’m always happy to make recommendations, provide recipes, odd ingredients and/or stray serving dishes, but this request rankled me a little because I’ve never been invited to join the frequent Gal-Pal get-togethers.

Nevertheless, I agreed to think about it and the next day suggested she do a cheese fondue with a multitude of side dishes.  We agreed that I’d make fresh baguettes, create her a shopping list and lend her the fondue pots and forks.  Sounded very easy from my side of things until Susie informed me that she wouldn’t be home until late afternoon on the day of the party.

So we agreed that I’d additionally set the table, organize the kitchen, prepare a fire in the dining room hearth, stage the wine counter and then make the fondues prior to or just in advance of her arrival.  I ended up hauling over so much stuff that I had to drive it all there – next door – but got it all done and looking good, warming and welcoming.  And then I drove back home.

Swiss Fondue

Related Recipes

Swiss Fondue

The best way to warm up on a cold day!

Serves four:

  • 1 clove garlic, peeled
  • 8 ounces Gruyere cheese, grated
  • 8 ounces Emmantal cheese, grated
  • 2 tablespoons unbleached all-purpose flour
  • 1 3/4 cup dry white wine
  • 1 tablespoon kirsch or cognac
  • 4-6 cups cubed firm bread, such as French Baguettes

Side Dish Suggestions:

  • Two types of olives, pitted
  • Two types of pickles, one sweet, one sour
  • Marinated or sautéed mushrooms
  • Cherry tomatoes
  • Smoked sausage links, grilled and sliced

Have the table prepared with the fondue stand, cubed bread and side dishes.

Toss flour with the cheeses and set aside.  Rub the inside of the fondue pot with the garlic clove.  Add the wine to the pot and bring to a gentle simmer on top of the stove.  Add cheese by small handfuls and stir each handful until completely melted.  Stir in the kirsch or cognac.  Move pot to fondue stand and adjust heat to a medium level, stirring occasionally.

Copyright © Katherine Stetson, all rights reserved.