Another Holiday Dinner

Actually, a pre-Christmas/belated birthday dinner (for Miki) at Cafe Drake. Sub-freezing temperatures demanded Miki's fave dish - classic Swiss fondue (see below our stripped-down, super easy recipe for the most traditional version of this highly malleable entree). We served it according to age-old standards, swabbed up with toasted bread cubes (whole wheat-onion baguette) and spiked with tart pickles on the side. Excessive bottles of bubbly and white still wine preceded and followed the main course, as well as espresso, Swiss (natch) chocolates and lemon shortbread to follow. Aged port rounded out the festive gathering seen above.

TRADITIONAL SWISS FONDUE

1/2 lb. Gruyere cheese, grated / 1/2 lb. Emmentel Swiss cheese, grated / 1-2 cups dry white wine / 1-2 T. kirsch / nutmeg

1. Heat wine to a simmer in saucepan.
   
2. Add cheese and reduce heat to very low.


3. Stir slowly for 10-15 minutes.


4. When smooth and thickened, add kirsch.


5. Cook for 2 more minutes.
   
6. Sprinkle with grated nutmeg and serve at once over flame.