Last winter, I was invited as a media friend’s plus one to Sonnenalp, the storied Swiss chalet-style hotel in Vail, Colorado. European antiques and ephemera fill the space and rooms range from $900-$2500 a night. I know, ridiculous. If I’m honest, I was just there for the fondue. I had recently scored a fondue pot from a yard sale and wanted some tips and tricks from the best. I will soon be bestowing some of these tips onto you.
Born in 1974, I am at the tail end of the decade of generation fondue. I have it in my mind that “key parties” and fondue parties overlapped (I just checked…both in 1969!) and have a highly-romanticized nostalgia for a period of time that never included me. As people similarly long for 1920’s Paris, I am intrigued by the combination of shag carpet, autumnal color palates, bubbling hot cheese, and the thrill of a yet undetermined sex partner.
Back to reality and to feeding your family for less. Fondue is actually one of the biggest bangs for your buck. I promise I’m not trying to make sexual innuendo. For as little as $17 dollars you can sufficiently feed four people until they are saying, “nein merci vilmal!”
Tips:
Skip the Sterno and the oil. The former is smelly in a smaller space and the latter is so messy. Opt for an electric pot and consommé and you won’t notice the difference.
The set up:
Fondue Pots: Vintage Etsy, Amazon, and free fondue pots.
The cheese: Gruyere, Raclette, Comte are all reasonably priced options. You’ll see in my method below, I used a store bought version that already has a touch of Kirsch.
The consommé: use a beef or veggie base and roasted garlic, herb de garnier, and red wine versions are my faves.
The chocolate: A splash of heavy cream and Ghirardelli semisweet chips will keep you from feeling like the dessert is too cloying
The clean up: soak your fondue pot over night and use one of these handy pan scrapers to do most of the work the next morning.
The accoutrements: bread, apples, cooked broccoli, potatoes, onion are great for cheese versions. Steak, shrimp, chicken are great consommé selections. Pound cake, strawberries, and oranges are perfect for chocolate fondue.
Fondue is great for these colder months so now is the perfect time embrace this cheesy tradition.
Easy Weekday Cheese Fondue:
Serves 4
Prep time: 15 minutes
Ingredients:
2 Granny Smith apples
1 package of fondue cheese (I pay $10 for mine)
1 large baguette, torn into bite sized pieces
Directions:
Tear bread and chop apples and place on a platter.
Plug in fondue pot (med low) and melt cheese.
Holler to family to wash their hands because dinner is served.