Ski season has arrived in New Hampshire and with that comes weekly ski lessons. Our older son participates in these lessons, and so to extend his time skiing, we offered to drive him and three friends every Friday. Of course, driving four teens to skiing means that a parent needs to stay there. My husband graciously has offered to be the transportation, which gives me Friday afternoon and evening alone with our eleven year old daughter, Sam.
This past Friday was our first girls’ night of the ski season. Our original plan was to do a little shopping, eat dinner at a restaurant, and watch a chick flick at home. However, before heading out, Sam wanted to complete a science lab, her homework for the weekend. The lab took longer then planned. We discussed our options: go out for a later dinner or cook at home. Sam chose staying home, and then the next round of decisions began: what to eat.
After tossing around different ideas, Sam decided to venture to something new, fondue. She isn’t a fan of swiss cheese or gouda, two regular foundations for my fondues, so I suggested cheddar. Once I knew her basic request, I began tinkering with recipes. Most cheddar cheese fondues are made with beer, but I detest beer, so I decided to use white wine as the liquid. As the fondue would cook for a while, the alcohol would cook off but add a nice amount of flavor to the fondue.
Our fondue was wonderful. We dipped blanched broccoli, orange bell pepper chunks, grape tomatoes, bread cubes, and pita chips. Enjoyed on a blanket before a few card games of spit, it was a great dinner for us girls. With four more weeks of ski lessons, I look forward to more nights of girl time.
- 1 clove garlic, cut in half
- 1 cup Chenin Blanc (or other dry white wine)
- 1 tablespoon cornstarch
- 2 cups sharp cheddar cheese, grated*
- 1 cup mild cheddar cheese, grated*
- 1/4 teaspoon nutmeg
- Items for dipping, such as apple slices, grape tomatoes, pepper slices, blanched broccoli, & bread cubes
- Rub inside of medium-sized pot with cut edge of garlic halves.
- Pour wine and cornstarch into pot, and whisk to combine.
- When combined, turn heat to medium and cook until boiling.
- Allow to boil for 2 minutes, then add cheese, and stir until fully melted.
- Add nutmeg and stir to combine.
- Transfer to a fondue pot or small preheated crockpot.
- Serve immediately.
- You may want to have extra cheese on hand in case your fondue isn’t as thick as you would like.