Sunday night I had a small assortment of people over for a two-course fondue dinner. As I'd managed to sleep until 1pm (don't ask), most of the day was taken up with preparations. K made almond macaroons; I soaked lentils for a lentil, basil and tomato salad side dish. Then a tedious process of grating cheeses, slicing breads and chopping chocolate.
The end products were thus: Roast Pumpkin with cheese fondue
. Which was a-fucking-mazing. The pumpkin turned a glorious bronze colour and smelled fantastic, and infused the fondue with a delightful sweet tang. I'd used gluten-free countrygrain bread for the bread layers, which worked remarkably well. And in the absence of anything identifying itself as gruyere, this was made on a mix of emmental and generic made-in-germany "swiss style cheese".
Slightly less heavy, Swiss Cheese Fondue
, which caused me to buy brandy for the first time in my life. Again, not made with the recommended cheese, because although the extra food miles involved pain me a little, the extra cost in the Tasmanian-made version was alarming.
We served these with an assortment of sides: salami, very popular; potatoes, likewise; broccoli, mostly consumed by K; proscuitto, popular but i think it was overwhelmed; and pickles, not so popular. Obviously pumpkin could be scraped out of the former dish.
Then for dessert:Choc-orange fondue
, made on cointreu instead of brandy. Candied orange rinds were also provided, but not the macaroons from the recipe (K made Campion and Curtis' easier version).
And a variation on the Family Circle "Fudge Sauce for Ice-Cream", which I don't think I've ever chronicled here:( Instructions! )
I made the above on white chocolate, since we had a few blocks to use up. It was sickeningly sweet and amazing. Strawberries and marshmallows rounded off the dessert portion. We, that is I and Peta and Kiera, also drank two and a bit bottles of wine, including the "Shook me all night long Moscato" I've been saving for a suitably hideous occasion. It was in fact hideous, and Peta dubbed it 'Angus piss'.
This was all well and good, although I was sad to throw out the pumpkin at the end of the night. I suppose I could've turned the remaining fondue and pumpkin flesh into cheesy pumpkin mash, but we had ZERO FRIDGE SPACE left after storing the small side dish of cheese-and-GF-bread fondue and the leftover white wine fondue. And the chocolate ones, of course.
Just as well we did save the savoury ones, though, because K and I just had a most fantastic leftovers experience. You know those moments when you suddenly feel like you're living in someone's unrealistic fantasy of what young professional people do in their child-free evenings? Yeah. We fried mushrooms and chorizo and made toast and broccoli and reheated some roast veggies and a dish of fondue and stood around in the kitchen spearing small food on forks and laughing at what ridiculous foodies we are even when eating leftovers.( Photographic proof )
I think the chorizo and mushroom were better
fondue sides than anything we came up with on Sunday, actually.