Posted by: Kim_Hamilton on 01/15/2008 12:41 PM
Updated by: Kim_Hamilton on 01/15/2008 01:06 PM
Expires: 01/01/2013 12:00 AM
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"Swiss Fondue"~By Jenny Baxter of Jenny's Kitchen
Greetings from Snowbird...Well, it’s time to hit he “powder,” which is the term used by any skier or snowboarder who has ever traversed the mountains of Utah. Visiting my sister, Peggy, and her family this winter brought me delights I never imagined!...
Laying under the soft down comforter on my bed and gazing out the square wooden paned windows, which faced the Wasatch Mountain Range, was a most relaxing and noteworthy scene. The pepper colored mountainous country laden, with a blanket of snow glistening in the moonlight, was such a dramatic background to the tall snow burdened cedar trees just outside my window. Their limbs were buckling under the weight of the fresh snow. I felt as if I could reach out and touch the majestic tops.
The next day brought me a new winter adventure, Cross-Country skiing. My sister’s home has a backyard the size of a small park. The long flat area with a slight slope at the east side would be a perfect place to learn the basics from my dear brother-in-law, John. Dressed in my Long Johns, quilted coveralls, knit cap, scarf, gloves and a heavy jacket, I looked like Nanook of the North, ready to drive my team of dogs in the annual Alaskan sled races. Having never donned a pair of skis in my life, I knew John would have his hands full, and as it turned out, I was right! It looked like The Three Stooges Go Skiing and I was Larry, Curly and Moe! As the freezing snowflakes pressed onto my bare cheek as I hit the ground and the rounds of laughter spilled from my throat I decided to call it quits for the day. I wanted to be in tact so I could prepare our fondue dinner before we ended our fun filled day viewing a special yearly event held at the lodge.
Sitting on the plaza deck of Snowbird warming our hands in front of the dome shaped fire pits sipping hot cider or cocoa warmed our chilly bones. With our heads bent back staring at the top of the ridge barely visible by the waxing moon, a hush came over the crowd as a string of one hundred plus skiers came snaking down the side of the mountain all carrying torches. The dark night sky only pronounced the brilliant dancing flames. This sensational scene took my breath away!
About 200 feet in the air a European style tram, like one found in the French or Swiss Alps, with a lit Christmas tree at the top, stopped about 100 feet short of docking. And to my total amazement St. Nicolas came repelling down to the bottom of the mountain. The gathering immediately burst into a round of applause.
That night I counted my blessings, which included the opportunity to view such an unusual sight and the joy of spending time with my kind and caring family.
Swiss Fondue
1 Tablespoon olive oil
1 diced shallot
4 cups grated Kassari cheese
2 Tablespoons flour
2 toes minced garlic
Salt and pepper to taste
½ teaspoon freshly grated nutmeg
2 cups Chardonnay
Sauté the shallots in the olive oil in a frying pan. Remove from the heat and set aside. In a bowl place the cheese, nutmeg, garlic, salt and pepper, and sprinkle the flour over this mixture. Toss until the cheese is coated. Set aside. In a large pot heat the wine over medium heat and gradually add the cheese stirring constantly until thoroughly combined. Add the shallots and stir again. Place the mixture into a Fondue Pot and serve with cubes of sourdough bread, cooked shelled shrimp, steamed asparagus spears, slices of rolled roast beef, grape tomatoes and steamed broccoli flowers. Makes 3 cups.
Keep It Sensuously Simple (A food tip from Jenny) To easily grate the cheese, place it in the freezer for about 15-20 minutes until well chilled. Open the top of a plastic bag and stand the grater inside. Grate the cheese inside the bag. Now add the seasonings and flour, close the bag and shake it.. When the bag is empty throw it away. No mess to clean.
Well it’s thyme to go.
Jenny Baxter Jenny’s Kitchen
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