ECG's Cheese
What's the perfect way to follow a difficult game of strategy and intrigue?
Easy. ECG's fondue game.
Classic Fondue
You will need:
1 garlic clove
1 cup Alsatian Gewürztraminer
1 tablespoon lemon juice
8 ounces of grated Gruyere cheese
8 ounces of grated Emmentaler cheese
4 ounces of grated Appenzeller cheese
4 teaspoons cornstarch
1 shot of kirsch
ground pepper to taste
To make the fondue:
Peel the garlic clove and cut it in half. Rub the inside of your cast iron fondue pot, or other heavy-bottomed saucepan with the cut side of the clove the discard the clove or use it for another purpose. Pour the wine and lemon juice into the pot and bring to a mild simmer. (At no time should you boil the ingredients--they should bubble slightly but never vigorously.)
In a large bowl, toss the grated cheese with the cornstarch. Dump a handful of cheese at a time into the simmering wine, stirring each batch until it is almost completely melted before adding another. Once all the cheese is added, stir in the kirsch and freshly ground pepper.
Transfer the fondue pot to its stand over its burner, or pour the fondue into a fondue pot over a burner. Serve with good bread, wine and beer, a zippy salad, and good company.
To play the game:
When someone drops his or her bread into the cheese, that person must share an embarrassing episode of his or her life. I guarantee that some of these stories will be cheesier than what you're eating.
Laugh. It's all fun and games when there's fondue to be had.
Easy. ECG's fondue game.
Classic Fondue
You will need:
1 garlic clove
1 cup Alsatian Gewürztraminer
1 tablespoon lemon juice
8 ounces of grated Gruyere cheese
8 ounces of grated Emmentaler cheese
4 ounces of grated Appenzeller cheese
4 teaspoons cornstarch
1 shot of kirsch
ground pepper to taste
To make the fondue:
Peel the garlic clove and cut it in half. Rub the inside of your cast iron fondue pot, or other heavy-bottomed saucepan with the cut side of the clove the discard the clove or use it for another purpose. Pour the wine and lemon juice into the pot and bring to a mild simmer. (At no time should you boil the ingredients--they should bubble slightly but never vigorously.)
In a large bowl, toss the grated cheese with the cornstarch. Dump a handful of cheese at a time into the simmering wine, stirring each batch until it is almost completely melted before adding another. Once all the cheese is added, stir in the kirsch and freshly ground pepper.
Transfer the fondue pot to its stand over its burner, or pour the fondue into a fondue pot over a burner. Serve with good bread, wine and beer, a zippy salad, and good company.
To play the game:
When someone drops his or her bread into the cheese, that person must share an embarrassing episode of his or her life. I guarantee that some of these stories will be cheesier than what you're eating.
Laugh. It's all fun and games when there's fondue to be had.
Comments
Lovely chess (I assume) pieces - love their masked faces.
I'm terrible at chess. I get really stressed out and grumpy and then I give up. How do you keep calm with all those choices?
Sarah: The story tradition comes from Emilio's family and that's where I've learned it. I think traditions vary with different families and origins. Kissing everyone at the table could be lots of fun too--maybe we'll have to try that next time 'round.
Wendy: Use it. It's remarkably easy and very good, especially the browned crust of cheese at the bottom of the pot. Oh, I love that part! I'm not good at chess either, but this wasn't chess. It was Inkognito--a different strategy game. I can only play it before dinner and wine, because afterwards, I'm certainly not up for all the strategic choices.
We did a fondue vigneronne over the weekend and boy do I love this style of dining and entertaining. People seem to be able to put it away more, sticking another cube of beef or bread into the pot "just one more time." Eh, or so they say... ;-)
Happy Holidays!
Yours looks decadently delicious!
Susan: I hope that you find Inkognito. It's quite fun, but it takes a while to learn the rules. It's a great dinner party game when you have one other couple over.
Patricia: ECG is Argentinean, but spent his childhood in Brazil (where you live, if I remember correctly). In both countries, he ate lots and lots of fondue, and it is his childhood familiarity with it that makes him so good at preparing it now. Every Friday, huh? That sounds like a tradition that ECG and I could easily pick up.
It must be nice to have the fondue now. Eric tells me it is quite cold these days.
I love this game, sounds like a kinder, gentler version of Risk mixed with Clue
Ann: It would make a great New Year's meal. I can state with whole-hearted confidence that it tastes great with champagne.
Wendy: It is one of those "play it to learn it" games. The rules seem overwhelming, but they make sense once you start playing. I've never played Rummykub--should I?
What a fun game! Spooky, but fun!
Winedeb: I think you'll enjoy it!
Maryann: Just proof that good food transcends time. What was good in the 60s is just as good today . . ..
Terry: What a great suggestion! I'll have to try to work that in somehow . . ..