It's that time of the year again... I am digging out my winter coat, trying hard to resist turning the heating on at night (I am not going to give in here! It's only October!), it's getting ever more difficult to drag myself out of bed in the morning and when I leave work in the evening, it's already dark outside! These, alongside an increasing fatigue which isn't confined to the early mornings and late evenings anymore, are definitive signs of the autumn being in full swing. And every year I get this irresistable wish to withdraw into some cave and hibernate - obviously not without the comforts of a cosy bed, open fireplace, candle-light and loads of comforting food and wine. I am not a bear, after all, am I?
My growing more tired every day and spending less time outdoors goes hand in hand with increased activity in my fondue pot - whether the traditional fondue bourguignonne over the Christmas holidays or the, more frequent, cheese fondues for a lazy weekend dinner. For the latter, we keep experimenting with different combinations of cheeses, sometimes out of necessity when a certain variety is not available, sometimes out of sheer curiosity. Last weekend, I put some pesto in with the cheese (Raclette & Mozzarella), then skewered sunblush tomatoes and basil up with the bread... compared to the traditional version of cheese, bread and coldmeats, the tomatoes really lift the taste to make this an almost summery combination which feels somewhat lighter, although it is just as delicious and comforting - it may be the perfect bridge between the warmer and the colder seasons!
Italian cheese fondue
(serves 3 generously)
300 ml dry white wine (I used an Italian Pinot Grigio)
470 g Raclette cheese (grated)
250 g Mozzarella (cut in 2 cm cubes)
3 tbsp pesto
To serve:
ciabatta (cut in 3-4 cm cubes)
sunblush tomatoes
basil leaves
you can also try:
thinly sliced Parma ham
chargrilled artichokes
olives
Heat the wine in the fondue pot, add the Raclette and Mozzarella in batches, stirring continuously until all the cheese has melted. Stir in the pesto. If needed, you can add some corn starch or thickening granules for better binding.
Serve the cheese hot, dunking it up with skewers of ciabatta, tomatoes and basil, or any other combinations you prefer.
You make me hungry, that`s exactly what I am longing for at the moment, comfort food .... that sounds MUCH better and much more culinary than the Gordon experience. Best wishes and take care, angelika
Posted by: Angelika | Oct 20, 2005 at 03:24 PM