We got a fondue pot for Christmas and finally took it out of the box today. It's not that we didn't want to make fondue before this, but we just haven't gotten around to it. This ugly, rainy, windy day proved the perfect setting for our foray into fondue heaven.
This creamy communal dish originated in Switzerland and the name fondue is derived from the French verb fondre, meaning "to melt". Unlike the Swiss peasants of the 18th century, we weren't trying to survive the hard, isolating winter by finding a way to make stale cheese and bread into a meal. Rather, we (or my husband actually) braved the rain and went to the store to buy some cheese, fresh bread, broccoli, potatoes, apples and mushrooms for our feast.
We made a classic Neuchâteloise fondue with Gruyere and Emmentaler cheeses based on this recipe. Here she is cooking on the stove with a little nutmeg grated on top:
And then on the table, with all the delicious dipping accouterments:
It was a great dish for a dark day.