I made my first fondue this weekend.
A friend from college, Alecia, and I used to go out for fondue at a restaurant in Wilmington about once a month. I have great memories of those fondue nights, both of the fondues which varied from classic to original, and of Alecia.
My mother-in-law makes fondue bourgignon sometimes. Which is very hot grape seed oil in the fondue pot and choice cubes of uncooked beef to dip and fry. Served with a variety of sauces. Very good.
Anyway, I got a fondue pot for my birthday. So I made a regular cheese fondue - 300 grams of comté, 300 grams of emmenthal, and 300 grams of beaufort. A half a bottle of a vin blanc from Savoie. But the bread was key. The baker's wife looked surprised at my choices, I think she must be more of a traditionalist when it comes to appropriate breads for fondue. My choices included olive bread, chorizo bread, bacon and hazelnut flute, and smoked salmon flute. We also dipped cubes of garlic sausage and saucisson sec. Amazing.
But the most wonderful part of the whole meal? Well, it was shared with Zeb's (my oldest brother) wife and daughter, D and C, who came for a surprise visit to cheer us up. Everyday Boy2 says, "You stay here, right?" While Boy1 declared the visit made him very happy, he could not help adding that it would be much better if they could stay through Christmas. He had no thoughts for my brother and nephew who would then have to spend Christmas without wife/mother and sister.
An excellent meal, all the way around.