i’m not sure how fondue ever went out of fashion. it is a pot of melted cheese for heaven’s sake. there’s plenty of wine in there, and you stick pieces of bread into it. how is that not a good thing? an excellent thing, in fact. the first time i went to paris i overindulged in a mini pot of fondue at one of those terribly touristy restaurants on the left bank – it was wonderful, but i did feel a bit weird sitting there enjoying it by myself. there’s a good reason why a fondue set comes with 6 sticks you know. unless you enjoy eating an entire pot of cheese on your own… in which case, more power to you.
– image courtesy of cowtools
whenever the topic of fondue comes up (especially between jessica and i) we always muse that that our parents probably still have their fondue sets tucked away in a box somewhere. so many people seem to be under the impression that making fondue is a tedious undertaking, but the classic cheese fondue recipe is so simple – there are basically only 5 ingredients: cheese, wine, garlic, cornstarch & seasoning. i think it’s time to dig around in the garage and resurrect those avocado and mustard coloured beauties for some cheesy fun times.
i am also really excited by the thought of a beer fondue. cheese + beer = diana’s weakness.
– dubliner cheese fondue – image courtesy of a spicy perspective
– spring green vintage fondue pot
– ingredients for a porcini cheese fondue, image courtesy of tastefood
– ruffoni copper fondue pot & old dutch copper brass fondue set
– image courtesy of uh … bob
