Home for the Holidays

Our family had a wonderful week-long trip in the great state of Texas.  From fireside chats at the farm, to Christmas light tours in East Texas, we spent many hours catching up with family, friends and four-legged loved ones.  A tradition started this year was a cheese fondue on Christmas Day.  I have included a friend’s recipe (see below) that originated in the Swiss Alps, enjoy!
Cmas 2012
A new fishing deck was installed this year at the Guadalupe River front:
photo(2) An old tractor is all but forgotten at the Kimball farmstead:
photo(3) The country dogs lead the way across the ranch:
Traditional Swiss Fondue:
  • 1 clove of garlic, crushed
  • 14 oz. dry white wine  +more to drink while you are stirring
  • 14 oz. Emmental cheese, grated
  • 15 oz. Gruyere cheese, grated
  • 2 teaspoons corn starch
  • 3 Tablespoons Kirsch schnapps
  • freshly ground pepper and nutmeg
Rub the inside of a heat-proof casserole with the crushed garlic clove.  Add the white wine and warm on the top of the stove.
Make sure the wine is warm before you add all the grated cheese. Then bring the wine/cheese mix to just under the boiling point over medium heat and mixture is smooth.
Add the kirsch to the corn starch, stirring until smooth.  Add to the fondue mixture.  Stir fondue until smooth and starts to thicken.  Season with freshly ground pepper and nutmeg.  Remove from stove and set over sterno at the table.
Serve with cubes of crusty rye bread (cube earlier in the day to harden slightly), cubed or sliced apples, steamed(but still crunchy) asparagus, broccoli or other veggies, and boiled new potatoes.  NOTES:  If using bagged cheese, make sure it's only cheese and no other ingredients.  
Use a wooden spoon to stir.  And remember to cover the sterno to extinguish - don't blow on it.
RULES:  If you lose your bread in the fondue, you owe the person on your right a kiss...so be careful where you sit!
Leave a thin layer of Fondue at the bottom of the pot.  By carefully adjusting the heat, this layer will form into a crust known as "la religieuse" (the religious one).
Lift it out and distribute among the diners.  It's considered a delicacy.  And lastly, have fun!

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