On Boards by Lisa Dawn Bolton

Author:Lisa Dawn Bolton
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2018-10-29T16:00:00+00:00

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PREPARATION

Make the Pickled Cranberries. Serve skewered onto wooden toothpicks.

Prepare the other fruit and vegetables: Snip the grapes into clusters of 4 to 6. Cut the broccoli into bite-size pieces and blanch for about 2 minutes. If the string beans are fresh and young, serve them raw; otherwise, blanch them with the broccoli. Slice the cabbage into small wedges.

Slice the sausage into bite-size pieces.

Slice the entire baguette into bite-size cubes.

When you’re ready to serve, melt all the cheese in a small pot over low heat, and avoid stirring. When the cheese is fully melted, pour it into a fondue pot and light the flame or tealight. Retain any excess cheese on the stove off the heat and repeat the process to replenish as the fondue pot depletes.

Arrange all the other components around the fondue pot for easy dipping.

TIP

The 80s are over and fondue is much more than Gruyère. If the mix of cheeses suggested for this board doesn’t appeal, try a goat cheese with buttermilk and chives; Stilton with crème fraîche and tarragon; Emmental with shallots and crab; or smoked mozzarella and cayenne pepper.

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