Bonjour! Welcome to the holiday season!
I thought it would be fun to spend the next few weeks blogging about holiday traditions. Yours and mine.
Today it’s all about fondue. My family never made fondue because my mother hates cheese, therefore fondue was obsolete at our house. However, when I met my French husband nine years ago, fondue became a big part of my holiday tradition. My husband, David, also known as Bunny, is the master of fondue and we always have fondue during the cold holiday months. I thought it would be fun to share his recipe with all of you! And then, I thought I would share a few other fondue variations… The Barefoot Contessa’s take on fondue, a smoky cheese fondue with garlicky croissants and a twist on the classic chocolate fondue.
Let me tell you something…Bunny can cook. He learned everything from his mother who is a marvelous cook. I have been trying to convince David’s mother for years to let me help her write a cookbook. She has refused unfortunately (probably because she hates me) and will take her recipes to the grave. However, David’s fondue recipe is at least based on his mother’s original recipe… but David took it to a whole new level. Check it out:
This is David and his little boy, David.
Bunny and Bunny Jr.
Let’s start with the cheese. I think that the secret to David’s fondue is the three types of cheeses he uses. Equal parts Beaufort, Comte and Gruyere cheese. Next up, David uses a dry sparkling white wine, a Brut Sec. David gets his dry sparkling white wine, Vin d’Ayse, from a little village in the French Alps, his mother’s hometown of Bonneville, but you can use any good dry sparkling white wine. His next little secret is to throw in two girolles clou mushrooms. Cube a delicious loaf of crusty French baguette and put into a couple of different baskets to pass.
Okay, those are the ingredients, now let’s talk about how to make it. Cut up all the cheeses into equal rectangular shaped thin slices and put in a nonstick pot, add enough sparkling white wine to cover the cheese, and start cooking… Medium to high heat for 10 minutes. Do not boil the cheese! A big non, non! Just get the cheese to a liquid consistency. Lower heat to medium and continue cooking for 20 to 30 minutes, stirring occasionally. Then, throw in the two mushrooms for a pop of earthy flavor. Add salt and pepper. Cook for an additional 5 minutes. Pour all of this into your fondue pot and enjoy!
Now, here’s the special part. At the end of the fondue when you are thoroughly stuffed like a French pig and when you have about half an inch left of cheese left in your fondue pot, take an egg and crack it into the fondue pot. Use your fondue fork with a piece of the crusty baguette on it and start stirring the egg and cheese mixture, cooking the egg. At our house, this is everyone’s favorite part because it makes a little cheesy egg omelette on your piece of baguette. Divine!
Okay, now let’s take a look at some other fondue variations:
The Barefoot Contessa's Baked Fontina Fondue-ish
Smoked 3 Cheese Fondue with Toasted Garlic Buttered Croissants
What? You don’t have a fondue pot? Have no fear, I’m here to help. David’s favorite fondue pot is from a company called Emile Henry. Click HERE. My favorite fondue pot is from a company called Mauviel, it’s copper and it’s gorgeous. Click HERE.