2013 February | Caramelize Life

Feb 28

Fondue and Football

What do you think of when you hear the word fondue? Snow topped Swiss Mountains, cows with clanging bells that we only hear at ski races and steam filled wooden clad restaurants where the air is permeated with the smell of melted cheese?

Matterhorn WP Zermatt

We’ve experienced these warm cozy venues under the Matterhorn‘s shadow and enjoyed true Swiss hospitality high in the mountains with good friends. However, what comes to mind over all, is a crazy combination of Swiss hospitality and an American pastime.

My husband grew up with a New Years Day tradition of fondue and football. So when there are back to back bowl games playing on New Years Day, his family and friends gather and instead of chips and dip they dipped their cubed bread into the Swiss cheese and yelled at the t.v.

Wanting to continue that family tradition we now host a Methow style fondue and football New Year’s Day party. Opening our doors to friends and family we mix up batches of creamy fondue, and have the games on the tube.

Personalizing the party we’ve added options for those who think it barbaric to sit and holler at the little people on the screen or just can’t sit still. These folks can stand outside in the below freezing weather and warm their tushies by the outdoor fire and enjoy their brew of choice. Adults get beer, children hot chocolate, we even tried serving fondue outside with an electric pot but I think the jury is still out on that. If you are curious we found the metal pot allows the cheese to separate easier than the ceramic pots but then again it could have been the sub zero temps!

sledding fun

fondue to go

finding the hot spot

A party like this only works if everyone pitches in. We ask that our guests bring a hunk of Swiss cheese for melting and something to dip. Then everyone jumps in and helps during the party. Besides the football, sledding and skiing there are always other games to play, easy party ones such as find your boots and kids mittens, those who’ve attended before have learned to bring their most unique outerwear for easy finding.

Recipe for Fondue and Football [serves 2 or keep making it and it will serve 150 hungry folks].
A community of friends willing to bring bread, cheese and celebrate football and snow.

All that you need:

2 1/2 cups shredded cheese ( Swiss: Emmenthaler, Gruyere, Jarlsberg)
1 1/2 Tbs flour
1 clove garlic
1 cup dry white wine
salt, pepper and nutmeg
1Tbs Kierschwasser
day old baguette style bread cubed (for dipping)
veggies broccoli, potatoes, cauliflower, etc (steamed for dipping)
fondue fuel for your pot, extra fondue forks

Action:

Dredge cheese with flour
rub garlic on the inside of the pot place over stove
add and heat wine until small bubbles form
reduce heat slightly and add cheese slowly in small amounts while stirring
warm the Kierschwasser and add it to the pot
if needed thin with warm wine
sprinkle salt and pepper nutmeg on top to taste

Extras:

Make ahead: I prepare for this party well in advance, stocking up on Swiss cheese when it’s on sale or buying it in bulk. I shred the cheese ahead of time and pop it in the freezer for later use.

What to do with left over cubed fondue bread? How about bite sized French toast? Or Croutons for soup and salad toppings?
Or if you find yourself with an over abundance of shredded cheese, it’s perfect for that quick quiche recipe to speed up a week night dinner.

En Guete!

Rachelle@ Caramelize Life

Feb 22

3 Comments

Seed Dreaming

A Friday photo to send you into the weekend.

Today we are day dreaming of seed starting and garden days. Making our lists and checking them twice!
Tell us what you’ll be planting this year.

RKW_4362 Seed Cataloguing 2/2013 WP color

Seed Dreaming

Feb 21

2 Comments

Just right Pear Butter

A large ripe box of fruit, especially pears sitting on the counter is like a heavy dollar in a kids pocket at the candy store.

Fruit is my candy, I love it most when it’s enveloped in a warm layer of sugar and spices fresh from the oven or dried and chewy with its sweet autumn flavors concentrated in each bite.

This year I decided to expand my appreciation and try pear butter. With cold snap of winter ebbing and flowing this November I look to comforts and the smells of mulled cider and chi permeating the kitchen. I like to remember that cozy feeling when I was a kid, coming in from play outside in the cold and smelling the nutmeg, cinnamon and cloves filling the air during the holiday times. So naturally, I put on a pot of hot apple cider with mulling spices warming my memories and continuing the tradition for my family.

I do enjoy apple butter and mostly I’ve purchased it with the only ingredients being apples and apple juice. But for the pear butter I thought it would be nice to add those comforting spices so we can enjoy them even after the cold has gone.

Pear Butter with Autumn Spices

yield: 5 half pints

6 lbs of ripe organic pears, peeled, cored and sliced into small pieces
1 cup sugar
Juice of 1 lemon
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 1/2 teaspoon grated nutmeg

Combine pears, sugar, lemon juice, salt, and spices (ginger, cardamom, cloves, cinnamon and nutmeg) in a heavy pot and bring to a simmer over medium/high heat stirring often. Once at a simmer reduce heat and continue to stir.

Put a spoon in the refrigerator to chill, for use later.

After an hour or so remove the pot from the heat and blend pear mixture with an immersion blender, in the pot. Or use a potato ricer, or if cooled regular blender. Blending until desired consistency.

Once blended, bring pear mixture back to a simmer over medium/high heat for 20 minutes more or until the butter will mound on the back of the chilled spoon.

Prepare your canning bath and supplies…

Ladle pear butter into sterilized jars, remembering to leave 1/4 head space, check for air bubbles with a wooden chopsitck, wipe rims with a sterilized cloth and place lids on top.

Process jars in boiling hot water for 10 minutes, remove and let rest for 24 hours.

Extras:

Great on toasted bread, atop oatmeal, ice cream. A great addition to quick breads, muffins and cakes for added moisture.
A wonderful hostess or holiday gift to give, add a tea towel and your favorite recipe, for a gift from the heart.

Enjoy!

Rachelle@ Caramelize Life