The estimated reading time for this post is 3 minutes
This year I will be welcoming in the New Year with friends at home in Manchester. The last year has undoubtedly been a trying year. A year that has seen much change and I welcome all the challenges and change that 2019 will see.
I considered all kinds of recipes and food I wanted to cook for my friends, but a fondue and raclette grill was a clear winner for many reasons. The elves at Amazon kindly delivered an extended raclette grill that includes a fondue pan, grill and twelve raclette grills. I was keen to encourage games and conversation at the table but also have something that would have longevity as with New Year’s Eve, the evening is long. Food that was easy on the washing up was essential, as was the amount of time in the kitchen for me. The fondue and crudités can all be prepped beforehand if not the day before. Additional with the raclette grill and a hot plate for the fondue, the warmth in the food can be maintained throughout the evening. As with a lot of my cooking I really enjoy the research element to recipes and food, finding out what works well and what doesn’t etc but also very much enjoy sharing my recipes.
I wish friends new and old the best of luck for what 2019 brings and I thank you for all that you have done for me 2018.
Ingredients for the fondue:
- 1 clove of garlic
- 500ml dry white wine (such as a Sauvignon Blanc )
- ½ lemon juice
- 1tsp cornflour
- 450g Gruyere, grated
- 450g Emmental, grated
- 1tsp nutmeg, grated
- 1 pinch of salt and pepper
- Optionally. 2tsp kirsch (cherry or brandy)
Crudités ideas for the fondue and raclette:
- Quails eggs
- Crusty French or a sourdough bread
- Baby carrots and carrot sticks
- Sticks of celery
- Cherry tomatoes
- Baby new potatoes – boiled and roasted
- Cheese straws
- Julienned raw red bell pepper
- Blanched broccoli florets
- Button mushrooms
- Baby corn
- Asparagus spears
- Silverskin onions
- Sliced beetroot
- Ribbons of courgette and cucumber
- Raw slices of chicken breast and beef meatballs for grilling on the raclette
- Selection of Italian and Spanish tapas such as Serrano ham slices, chorizo slices, Pamplona slices, Bresaola, Prosciutto, Milano and Napoli salami.
- Selection of cooked German sausages.
- Essential: Gouda and Emmental cheese slices for melting with crudités under the raclette grill.
- Rub the inside of the fondue pot with halves of the garlic, then pour the wine into the pan and bring to a gentle simmer.
- Mix the cornflour in with the grated cheese to help thicken the fondue.
- Lower the heat and gradually add the grated cheese into the simmering wine. Be sure to add the cheese in small quantities while whisking for it to melt sufficiently. Do not allow the mixture to boil as it will burn.
- Add the juice from half a lemon and season with salt, pepper and the ground nutmeg.
I would not hesitate at cooking this again for another dinner party. The opportunity for friends to come together and get stuck in with food is such a great thing with everyone helping each other out with a bit of this on the grill, and a bit of that on the raclette and this and that. Best of all the entire thing cleaned up so easily with recycled plates. What was left, I threw into a stock pan and turned into a lovely vegetable soup which we enjoyed on New Year’s day.