The warmth of family pairs well with fresh cheese fondue

Boo Wells

Boo Wells

Breaking bread together has long been considered the best way to get to know another person. Sitting down at the table and partaking in even a simple meal allows us to transition from strangers to friends and even family. As we sit at the table, we eat and we share stories and experiences.

We exchange ideas and opinions. We listen and we learn about each other. By the end of the meal we are united.

This weekend my table got much, much larger when two families became one. The “We Do” weekend brought my three, plus one significant other, together with three of his five, three spouses and three grandchildren. A table for four has become a table for 17 with two simple words — “I do.”

Over the past four years we have woven our families together while preparing and sharing meals. There is always a task for every pair of hands and young and old work together to put food on the table. Classic barbecues in the summer and warm, cozy meals in the winter have created relationships and wonderful memories.

This weekend, the “We Do” weekend, we chose fondue as the celebratory meal. Warm cheese fondue with chunks of baguette, steamed broccoli and cauliflower, and tart apple slices. Lean steak and jumbo shrimp fondue cooked in hot peanut oil, served with several different savory sauces. Finally, a large green salad to balance out the richness of the meal.

There is plenty of work to be done to prepare for a fondue feast — baguettes need cutting, vegetables need steaming and blocks of cheese needs grating. The youngest members of our new clan are in charge of grating the cheese — three grandchildren with three cheese graters work side by side at the kitchen counter. Adults cut up raw steak and baguettes, and the in-betweens peel shrimp and slice apples. The cheese fondue is made on the stove, the mountain of grated cheese is slowly added a handful at a time to warm wine until the cheese has melted into a warm gooey concoction.

It is important to keep the heat low and stir constantly so the cheese does not stick and burn on the bottom of the pan. Once the cheese is completely melted it is poured into a prepared ceramic fondue pot and set on the table with all the ingredients for dipping. Sharp metal fondue forks are distributed and the feasting begins. At first some jostling and good natured teasing goes on as the members of this new family jockey for position around the table.

Then there is a companionable silence as everyone fills their plates and mouths with what we have created together. Once the initial rush is over, the stories begin and the laughter follows. Food is passed around the table and there are seconds and thirds, and the laughter goes on into the night. A table for four has turned into a family of 17. Our fabric has been woven together and will get tighter and stronger with every meal we share.

So, head up to the attic or down to the basement and locate the fondue pot you got as a wedding present way back when. Dust it off and call your family together for a fun and festive bonding experience over a pot of melted cheese.

Cheese fondue

Ingredientsl_fod_wells_1116
Yield: 4 to 6 servings

½ pound imported Swiss cheese, shredded
½ pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
Pinch nutmeg
Instructions
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French bread. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy.

Boo Wells is chef and owner of the Farm House Kitchen, a catering company and cooking school in Sackets Harbor. Contact her at sacketsfarm housekitchen@gmail.com or visit thefarmhousekitchen.com.