There is no better dish to create comfort and warmth in a snowy climate than a cheese fondue.
I love it beyond all other mountain food and have the lucky fortune to eat it in Zermatt every year along with goat stew and Vrony salad and the champagne bar ... (siblings, just another 13 weeks).
Our 2011 Wheeler Family trip is booked and Zermatt is patiently waiting for us. I am having to sell my clothes to be able to afford it but it is worth every expensive Swiss franc of it.
This fondue this evening was absolutely as good a one as I have eaten anywhere and it appeals not only to adults but my children also tried and liked it.
For 2, you will need:
1/2 a baguette or crusty bread
1/2 garlic clove
150ml dry white wine
1 tlbsp cornflour
pinch freshly ground nutmeg
freshly ground black pepper
Firstly rub the garlic clove around the fondue pot (coque) or small saucepan that you are using.
Add the wine and bring it to a simmer.
Add the cheese and stir continuously until the cheese has melted and the cheese is bubbling.
Add the cornflour, the nutmeg and black pepper, stirring all the time until everything has mixed well and the sauce beings to thicken. Take care not to burn the cheese, so keep it at a low heat.
Eat by dipping bite-size pieces of torn bread into the hot cheese and nibble some cornichons or pickled onions on the side.
The small print :
I have to say that this comes with a health warning and should be eaten as part of a balanced healthy diet.
(In fact it should not be consumed after any less than 5 hours hard downhill skiing, 3 hours cross country or a mountain marathon!), you decide whether you deserve it!