We're still almost three weeks away from the first day of spring (March 20), leaving plenty of chances for chilly - maybe even downright cold - weather. Don't forget, Chattanooga's Blizzard of '93 happened on March 12.
Before temperatures warm up, why not get that fondue pot out of storage? That one from the 1970s when fondue parties were a thing.
According to a recent article from Forbes, fondue is making a comeback, due in part to the need for comfort foods brought on by the coronavirus pandemic. Getting tired of hearing about that? Me too. But it has brought about a change in how we eat, bringing back foods from our past, like fondue.
One of my earliest food memories was enjoying a fondue meal at friends of my parents.
Pierre Wagner was born in Aigle, Switzerland, and moved to America in 1955. He and my dad became friends at Camp Mondamin in North Carolina, and he and his wife, Sarah, later moved to Chattanooga and rented a home from my dad on Chickamauga Lake. We'd have dinner with them frequently. On many occasions, they'd serve dishes from Pierre's homeland. His cheese fondue was one of my favorites, and I look back on those dinner experiences as one of the foundations that contributed to my love of cooking.
Fondue is a group activity, where everyone shares a common pot of gooey melted cheese as they plunge a piece of French bread secured on a metal pick. With social distancing still in play, fondue parties are best put on hold.
It's still possible to enjoy fondue with your family or quarantining partners, though. Forbes suggests that each person use two forks and a knife to dip and eat. Use one fork to dip in the fondue, the knife to push the bread off the fork, then the second fork to eat, thus avoiding any contamination of the fondue pot.
In fact, Swiss cheese makers, united within the Switzerland Cheese Marketing organization, have looked closely at the risk of spreading the virus via a fondue pot and offered reassuring advice: "The risk of contamination by a fondue is unlikely." According to professor Christian Ruef, a specialist in infectious diseases in Zurich, the cheese reaches such a high temperature in the pot that any virus is killed. Good news for those of us who love a good fondue.
Here is Pierre's recipe. I recall that he used kirsch in his fondue. I use white wine, only because I usually have some on hand, saving a trip to the store. Also, I added the cheddar because I think it adds a nice, tangy bite.
Cheese Fondue
1 cup dry white wine or kirsch
1 tablespoon butter
1 tablespoon flour
7 ounces Gruyere cheese, cubed
7 ounces sharp cheddar cheese, cubed
7 ounces Swiss or Emmentaler cheese, cubed
1-2 large loaves French bread
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, slowly stir the wine into the flour mixture. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, cheddar and Swiss cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Warm French bread in oven so that the crust gets a little crispy, then cut it into large cubes and use as dippers for the melted cheese.
FISH FRIDAYS
If you adhere to the religious custom of eating fish on Fridays during Lent, you might want to check out the selection of seafood at The Fresh Market, 2288 Gunbarrel Road.
"On any given day, guests can expect to find over 15 varieties of fish from sea bass and grouper to swordfish, tuna and halibut," says Nicole Tankelewicz, communications manager for the Greensboro, North Carolina-based gourmet supermarket chain.
Promotions this month include Tilapia Parmesan and Pecan Crusted Trout each priced at $5 every Thursday and Friday. Both come fully prepped and can be baked in the oven for an easy entree in a matter of minutes. You'll also find significant savings on whole Atlantic salmon fillets and wild American shrimp every Friday this month. Both are priced at $5.99 per pound, a savings of $7 per pound for the salmon, $6 per pound for the shrimp.
March 24-30, you can get the Lent-friendly Fish and Chips Little Big Meal, which feeds four, for $25. The meal includes four cuts of Parmesan Cod, a bag of fries, a pound of coleslaw or pepper vinegar slaw, a 22-ounce mixed melon cup and a 9-inch half pie for dessert.
Email Anne Braly at abraly@timesfreepress.com.
Anne Braly