Melt with You
I had to put this Christmas gift fondue pot to work pronto. I vowed to clean up my food act beginning Jan. 9 and steaming vessels of melted cheese don’t really fit into that virtuous plan. I had to go out with a bang.
No time for experimenting, I opted for a traditional gruyere and emmental combo with a hit of kirsch. (Do you know what would've been really classy? Kraft Crumbles fondue. Totally crumbelievable. Ok, I was just joking, but Kraft has quite a few fondue recipes as it turns out.)
The only addition to the original recipe was a touch of freshly grated nutmeg. I’m not trying to make a statement, The Vampire wine happened to be a party leftover and the only white I had on hand, though I think pinot grigio is acceptably dry for a fondue base.
I had a fromage fest both Friday and Sunday because who knows when I'll have another chance in the near future.