Now that summer has officially come to a close and the temperatures are starting to drop, I thought I’d embrace the change in season the best way I know how, with food. Now fondue isn’t a particularly seasonal food, but as far as comfort foods go, it’s right up there with mint chip ice cream and my mom’s mashed potatoes. So naturally I thought there would be no better way to ring in fall than with one of my favorite (and surprisingly easy to make) cheese fondue recipes.
3 cheeses of your choice, 1 cup of each: try to pick things that vary in texture and taste (I picked a creamy dill havarti, a sharp cheddar, and a monterey jack)
2 tablespoons of flour/cornstarch
Your choice of dippings: I chose apples, sourdough bread, carrots, and celery
lemon juice (optional)
pinch of nutmeg (optional)
Note: You’ll want to make this on the stove, not on the electric warmer. While I decided to make this in a separate pot before transferring to the fondue pot, you could absolutely make the whole thing in your fondue pot on the stove.
Step 1: Chop up your dippings before cooking and set aside. To assure your apples do not brown lightly coat them with lemon juice (optional).
Step 2: Grate your cheeses.
Step: 3: In a medium-sized pot, simmer together minced garlic and white wine for 7 minutes. While this simmers, turn on your electric pot, I found that on this model a 3-4 worked fine for cheese.
Step 4: Slowly add your cheeses. I took one *small* handful at a time and added the cheeses in a rotation (havarti, cheddar, jack, repeat). Do this slowly, stirring in between so you maintain that gooey texture. You also want to keep the fondue constantly moving so that it doesn’t burn at the bottom and sides of the pot.
Step 5: Once the cheese has melted, add 2 tablespoons of flour.
Step 6: Stir in a pinch of nutmeg (optional).
Step 7: Move your fondue mixture onto the fondue electric warmer
There’s something about the combination of sunflowers with strawflowers that feels like the perfect transitional arrangement as we move into fall. These blooms were picked up from the Farmer’s Market I last mentioned here. They were $5 and have been hanging on strong for a week now! There really is nothing like farm fresh.
Blooms in this post from Stonestown Farmer’s Market:
Dahlias, Amaranthus (aka Love Lies Bleeding), and Nigella Damascena (aka Love-In-The-Mist)
I know it’s been a little while since I threw a little Flower Friday your way, but I’ve got a special treat in store for you guys.
I have found the holy grail. Often times I’ve found Farmer’s Markets to be an overpriced indulgence. *I’m lookin’ at you Ferry Building* But this past weekend I decided to finally visit the Farmer’s Market at Stonestown Mall. There is a talented gentleman there who puts together the most beautiful arrangements for $10. You heard right, TEN DOLLARS! If you’re in the San Francisco area, I definitely recommend checking them out here.
The first time I tasted rhubarb was a little late in life. I was nineteen and has just moved to England to study. While the memories of that year have mostly faded now, the smell of rhubarb in the oven still manages to take me back to my friend’s kitchen where I tasted it for the very first time.
A couple of years ago I stumbled upon this recipe when rhubarb was in season. Ever since I’ve made a point to make it every May, which I learned is primo rhubarb-purchasing time. This year however, I couldn’t seem to find it whenever I went to the grocery store. So when I saw these bright red stalks at the farmers market I snatched them up like they were the last on earth, jutted home, and got to baking. The sheet of cake was gone the next day.
What I’ve learned over the years of making this recipe is that ingredients are everything. Don’t skimp on the lemon zest. In fact, use an entire lemon to zest. Also note, that the ginger *makes* this dish amazing. Feel free to use 1/2 a tsp (rather than 1/4).
Also go ahead and make two pans, then afterwards freeze one pan so you can enjoy year-round.