Gorgonzola Fondue, Cask Republic, New Haven

I've never had a chunky fondue before. This one looks like blue cheese salad dressing, which I suppose it kind of is. It smells of mold and dirt and something sharper that I can't put my finger on. These are good things. It's served with potato chips that are still hot and glistening with oil. The chips are crisp and I'm reminded that's what they call them in England. Is that because I'm in a pub? I dip a chip into the cheese and pop it into my mouth. The salt from both the Gorgonzola and the chip hits my tastebuds first and last. In between there's cream and tang and a musk that lingers in the back of my throat. It's not unpleasant, and the more I eat it, the more I like it, until it's suddenly just too rich and I can't take anymore. I drown the remaining chips in Allagash White and make a note to bring Chris here for lunch sometime soon. 

You Can Fondue, Too!

A few weeks ago, Amy had a girls' night out at The Melting Pot in swanky Darien, CT. Since then, she has taken on a slight obsession with fondue, vowing to re-create the restaurant's traditional Swiss fondue recipe over and over until she gets it just right. This is the tale of the first try.

Inspired by that night at T.M.P. as well as the advice of Megan Draper (of Mad Men, in case you weren't clear ((Meg and Ame seem to go way back)) in the second part of the first episode of the current season titled "The Doorway, Part Two," which BTW means everyone is into fondue these days...): "So the secret is to rub the pot with the clove of garlic and then add twice the Kirschwasser." Sage wisdom, albeit from a fictional character.

Scene: Spring Vacation. 

The Players: A Couple in the Kitchen, relaxed and in love. 

Setting: A gorgeous spring day - bright, sunny and cool. 

Action: While Chris prepares the veggies, Amy infuses the cheese with love, garlic and twice the amount of Kirsch, as per Meg Draper.

Traditional Swiss Fondue (Take One!)

Fondue Ingredients:

2 cloves garlic, crushed

1/4 cup Pinot Grigio 

1/4 cup freshly squeezed Meyer lemon juice

1/2 lb. Emmenthaler cheese, shredded

1/2 lb. Gruyere cheese, shredded

1/4 cup all-purpose flour

1 ounce Westford Hill Kirsch 

kosher salt and black pepper to taste

To dip (for two): 

1 Granny Smith and 1 Gala apple (sliced thinly)

1 Asian pear (sliced thinly)

2 raw carrots, cut into rounds

1 head broccoli, blanched 

2 each, white and purple potatoes, cooked

1 demi-baguette, cubed 

small bunch green grapes

Rub the crushed garlic all over the inside of the fondue pot (see Megan Draper's instructions above). Place over medium heat and add Pinot Grigio and lemon juice. Allow to simmer for one to two minutes. Sprinkle cheese with flour, then slowly add shredded cheese/flour to wine mixture, stirring to melt. When cheese is completely melted, add Kirsch and allow to cook another one to two minutes. Serve in that pretty fondue set you registered for but have only used once in eleven years, with jeweled dipping forks and plenty of (French, si vous plait) wine (you're on vacation!). 

Critics say: Well done! The texture was perfect and the flavor very good, but there was something missing. You just have to figure out what it is.

We Do Fondue (Ladies' Night at The Melting Pot, Darien, CT)

Amy writes:

Do you fondue? We do! Even less often used than the waffle iron, the fondue set Chris and I (registered for and) received as a wedding gift sits on a shelf in the basement. But that is all about to change! For after a night with girlfriends J, G and L, I am tempted to cut up every food I come across into cubes and dip it all in cheese, broth or chocolate.

Yes, these girls have initiated me into the "Dip Club" by taking me on my first (but definitely not my last) visit to The Melting Pot. Not just a dinner outing, but an Event. An Experience. Both with a capital E. When we were seated at our booth-with-only-one-burner, a visibly disappointed J thought we'd need to move. We need two burners! It's her first time! We need to try things! Thankfully, our server was friendly and accomodating, and while she couldn't move us (all tables were booked), it was early and she made one of our fondues at a nearby table. Crisis averted.

We started our itinerary of immersion with two cheese concoctions - J's fave "Fiesta," a Cheddar cheese blend with lager beer, jalapeño peppers and salsa; and my new obsession "Traditional Swiss," a blend of Gruyère and Emmenthaler Swiss cheeses, with white wine, garlic, nutmeg, lemon and Kirschwasser. Yeah, I didn't know what Kirschwasser was either, so I looked it up. It's basically cherry brandy. And I'm definitely buying some because I'm definitely planning to spend my days and nights recreating this stuff until I perfect it. It's that delicious!!! These cheeses were made in front of us by our server, much to our delight and amusement, who brought green apples, tortilla chips, vegetables and bread chunks to dip into each golden gloriousness. 

And that was just the first course. 

We figured we could split two entrees between the four of us, and we were right, since our bellies were mostly full of cheese already. We decided on the "Coq au Vin" cooking style - a Burgundy wine broth infused with herbs, spices and mushroom slices. This cooking broth was delivered in what looked like a medieval torture device, but we were not to be deterred. 

Although it seems a bit odd, said entrees (Angus sirloin and chicken breast) were delivered raw, with instructions on proper dippage and warnings about heat and cross-contamination. We threw the vegetables (mushrooms, potatoes, and broccoli) in first by suggestion of the server, as these would take longer to cook. With our color-coded fondue forks, we timed our meats as they cooked away in the flavorful broth. We ate off funky plates that had plenty of spots for the eight (yes, 8!) different sauces and worked our way through the second course, leaving no bite unbitten.

Last but most definitely not least, there was the chocolate course. Don't dare call it a mere dessert. As with the cheese, we decided we had to have two, since we're worth it and all that. Don't judge us. First, a rich dark chocolate fondue infused with a little Chambord. Then, the fabulous "Flaming Turtle" - milk chocolate, caramel and candied pecans flambeed at the table, also known as Dinner and a Show! We let out small gasps as our table glowed orange, but as soon as the flames were out, we were back to our dipping. Strawberries. Pound cake. Marshmallows. Bananas. Brownie Bites. Rice Krispie treats. Pure decadence to finish off a fabulous meal and a great night out with some amazing friends.

Maybe just one more bite....