What is Winter without a warm steaming pot of FONDUE!?
It’s enfer, that’s what!
Like with so many things that make life for Brooklyn based Francophones, Francophiles, French curious folks and Foodies—language learning devotees can count on Learn French Brooklyn for a filling and feeling good time. (This February with fromage no less…)
Fondue filling options are endless, no dippin’ doubt! However, there are truly only two choices for Fondue enjoyment and education:
Social Savory Fondue Fun: Join us and our Frenchie friends a Le Fond for LFBK Fondue School. Pick up your skewers and some pot perfect fondue facts and master maker tips. Create. Eat. Drink. LOVE and Learn French Brooklyn At Home How-to: Read the Fondue formulations below to mix it up hot at home …
(Trigger warning: this option is MUCH less fun. You pay for the ingredients and Vino, miss out on new and known friend mingling, French culture and language takeaways and MUCH more. Oh and don’t forget the clean-up…#bummer)
Steaming Fondue Recipe:
A multitude of ingredients options and methods are mixed into Fondue how-to history. However, we @ LFBK find the following most friendly:
Classic Swiss Cheese Fondue Ingredients:
1 garlic clove, halved1 pound Gruyère cheese, grated1/2 pound Emmentaler cheese or other Swiss cheese, grated1 cup dry white wine1 tablespoon plus 1 teaspoon cornstarch1 teaspoon fresh lemon juice1 1/2 tablespoons kirschFreshly grated nutmegFreshly ground pepperQuick dipping making method:
Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmental with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don’t overcook the fondue or it will get stringy. Serve at once.
Easy right? ….hmmm, sure, but you know what feeds the Fondue urge more flawlessly?
Le Fond’s chef teaching and supplying the fillings. The kitchen handles the dishes. The experts the facts. The Bar the Vino. LFBK the opportunity and a mini-foodie French lesson.
Just do the dip – Catch ya hot around the pot!