Fondue Fix

I’m here to remind you to slow down and enjoy the fall season. Each year, there seems to be a mad rush toward Christmas that starts as soon as school is back in session. While the excitement and magic of the holidays will surely come, we still have a full month before winter begins! I encourage taking a moment to breathe the crisp air, bask in the sun, take note of the beautiful sky, and immerse yourself in the flavors and aromas this wonderful season brings.

“The first reference to fondue dates to 17th century Switzerland.”

One way I like to embrace fall is by preparing (and sharing) fondue with friends. Did you know that the first reference to fondue dates to 17th century Switzerland? In America, it was not until the 1960s and ‘70s when fondue parties were at their prime. While skewering bread into a communal pot of delicious, simmering goo may have fallen out of style for a few decades between then and now, it is a tradition that I count on every fall season. 

One fondue pot may be more than enough for the average household, but I like to have a couple on hand as there are many directions to take the dish – cheese, oil, broth, chocolate – for a full course feast. Whether vintage or modern, fuel-based or electric, there are many styles of fondue pots to choose from. Much of my collection is porcelain-coated aluminum from Japan. The bulbus shapes, tapered wood accents, and vibrant colors add the perfect mod vibe to any party setting. If you are scouting a fondue pot for yourself, look for brands such as Dansk, Copco, or SIGG for wonderful retro flair. Don’t forget the matching divided plates and forks, too! 

Choosing just one recipe to share with you is no small task, but I have selected one of my favorites that is a little less known than the classic varieties. This Welsh rarebit offers a savory, tangy profile best served with crusty French bread or toasted baguette slices. Enjoy a pot with a few friends, and use any leftovers as a dipping sauce for breakfast potatoes. 

Tip:

Try using a warming plate to keep fondue at the perfect temperature without the hassle of fuel burners and scorched pans. 

Welsh Rarebit

Ingredients: 

1 Tbsp. butter 
2 lbs. sharp cheddar cheese, large grate 
1 Tbsp. grated yellow onion 
1 tsp. Worcestershire sauce 
½ tsp. salt 
½ tsp. dry mustard 
¼ tsp. paprika 
Dash of ground black pepper 
½ cup brown ale 

Directions: 

Melt butter and cheese in top of double boiler over hot water. Stir constantly with wooden spoon. Add all remaining ingredients. Cook and continue stirring until consistency is smooth and incorporated. Serve in fondue pot alongside French bread for dipping.