Last night a girlfriend came over and we ate cheese. A lot of cheese. There was much of the dipping into the cheese. Don’t worry, we ate our vegetables. We coated them in cheese. We had good, nutritious bread too. Soaked in cheese. We were this close to dipping any and all household objects into the bubbling, silky mixture, just as long as it was covered in the cheese. And before I pass out remembering the wonder of the cheese, I also need to mention that she brought over bacon wrapped dates. Just take a look for a second.
I know. I know.
Back to the cheese, it was the magic and wonder of fondue. There is nothing more luxurious than the rich and creamy texture of cheese fondue. I could seriously dip my sock in it and still love life. Look:
That is not my sock. Yet.
Oh just kidding!
Here are the (nutritious, edible) dippers:
What it took:
For the dippers:
* 1 red bell pepper, sliced into 2 inch strips
* 20 brussels sprouts, halfed
* 1 small sweet potato, cut into 2 inch sticks
* 1 zucchini, cut into 2 inch sticks
* good handful of crusty bread, cut into bite size chunks
* blanched asparagus
For the cheese fondue:
* 1/2 lb. gruyere cheese, shredded
* 1/2 lb. emmenthal cheese, shredded
* 1 garlic clove
* 1 1/2 cups of white wine
* 3 Tbs. all purpose flour
* dash of grated nutmeg
* if you have it, a splash of kirsch
First, roast the brussels sprouts, sweet potato and zucchini for about 40 minutes at 375. Set aside until ready to dip.
Take the clove of garlic and rub the interior of a medium sauce pan with it. Toss the flour with the cheese. Heat your sauce pan and add the wine. Once it reaches a simmer, add the cheese. Bring to a healthy bubble. Add the nutmeg and stir to combine. Transfer cheese to your heated fondue pot and dip away! But not your sock. Don’t dip your sock in it.
Ok one last look.