MORE LIKE FUNDUE. (oh please, you 100% saw that coming.)
Baaaaack in the day, when Aaron and I were freshly married and living in our downtown loft in Kansas City and I had a good tight neck, we hosted annual Christmas Fondue parties. Like, every year for YEARS. For maybe three years. So not every year. But a good solid three years! I think.
And we were suuuuper into it. EVERYONE came. All six of our friends. We were known for our fondue parties, man! They were ragers!
We had so much fondue. One cheese, one chocolate and one oil. So I guess not a LOT lot. Enough for our three friends.
And it is BRILLIANT. They’ve premixed the Swiss cheese, white wine and Kirsch brandy into one sealed pouch, and all you gotsta do is focus on the dippers. Melt that cheese and put all your energy into dipping. Because we all know the dippage is where it’s at. (and the alcohol burns off, so don’t paper cut me.)
I know some of these dippers are super common. Hi, bread + cheese = life fulfillment. But I wanted to give you a few more nips for the noggin’, in case you’ve had a hankerin’ for the FONDUES lately.
We’re getting there, Nat. Simmer down. (<–see what I did there.)
I roasted a head of cauliflower, seared up some Andouille sausage, then sort of flash-steamed/sautéed the broccoli in the pan with the reserved sausage essence. We should start a band called Sausage Essence!
None of those words were good.
The melting of the cheese takes like 10 minutes. If that. Get it nice and velvety and try not to fondue your whole entire head. Because let’s just get it right. It happens.
Then just arrange it all on your dinner table and watch two tiny children become moths to a flame.
“Is that fire on the table?”
“That’s totally fire on the table.”
“Should we tell Mom?”
“No way, she’ll think we did it.”
The dippies! (<–never going to be sorry for that.)
Roasted cauli with fresh lemon juice and parsley. (life tip: This is good WITH ANYTHING AT ANY TIME EVER IN YOUR MOUTH.)
There’s that sausage, baby. The Andouille flavors are such a pleasant complement to the Swiss action. Will ate 3/4ths of the sausage in under 20 seconds. And I’ve never been prouder.
And strawberries! You might only think to pair strawberries with chocolate, but I’m telling your faces now, try it with cheese. This is a life path worth taking.
Now, before you question the wisdom of handing four-year-olds sharp, pointy wooden daggers, we snipped the ends off.
And by we I mean Aaron. I basically wanted a SWORD.
Also also, before you stress-purchase an actual fondue POT and SET and SKEWERS – guys.
We (and by we I mean Aaron) found this old-school cast iron tea-light base at a thrift store for $5. FIVE DOLLARS!
(“I want my two dooollars.” – name that movie.)
You must try this. The fondue is rich and flavorful out-of-this-world fantastic, there’s zero guess work involved, and you can really do anything with it! And if you swap in any dippies, please tell me what you use. You know I need these details to thrive in this world.
(This post is definitely in partnership with Emmi USA. But all ramblings and Swiss inhalings are totally my own. We coo?)