My social media streams are full of skiing and skating, making me want to follow suit and hit the trails/rinks/slopes, but equally wanting to chip away at that pile I felt sure I’d tackle in comfort over Christmas week, in slouchy socks with spiked coffee and a half-eaten Toblerone at my side. It’s nice to feel extra accomplished by getting work done while on holidays, with barely a trickle of email, when you don’t feel guilty getting distracted by twitter and Facebook and Instagram because hey, I’m on holiday.
But winter, she is long, and I anticipate many more opportunities to ski and skate and such, and many a cold, long evening well suited to gathering around a pot of cheese. It’s easy enough to make, and a good reason to gather a small crowd around the table, and it requires hardly any actual cooking. If you don’t have a fondue pot, a small cast iron pot will hold the heat well for quite awhile, and can go back onto the burner to warm if need be, and you can use bamboo skewers to impale and dip.
If you’re lucky, you might have a cheesemonger nearby who sells the cheeses already grated in the perfect combination for a fondue.
If not, pull out the grater, warm some wine (or even a not-too-hoppy beer), toss the cheese with a little cornstarch and toss it in by the handful, and in a few minutes you’ll have a nice pot of fondue, which makes it even more worthwhile to spend the day outdoors.