With fresh snow on the mountain, this weekend promises to be the best skiing of a rather ho-hum season! If your skis are still in the back of the closet drag them out. While you’re at it, drag out the fondue pot as well. Fondue is fun-do and the perfect après ski dinner.
Where to begin? A traditional Swiss fondue starts with dried and cured meats. However, fondue is not a light meal so my preference is a salad or veggie antipasto. Try my Mixed Greens with Roasted Mushrooms, Roasted Squash, Roasted Grapes or my latest favorite, Roasted Beets (skip the lentils this time). If you’d like a change from salad, try Grilled Antipasto (with or without a few slices of prosciutto and/or sausage).
Next, enjoy a traditional Fondue. My favorite is a smooth and creamy blend of gruyere and Fribourg vacherin. Get some nice crusty bread for dipping and a very dry white wine to sip.
Save some room for dessert! Fruit is the traditional dessert with fondue. Why not dress it up a bit with my sweet and tart Strawberry-Rhubarb Soup? (If you don’t have any rhubarb in your freezer, make strawberry soup! Add a squeeze of lime for a hint of tartness.) Mojito Melons are another good option.
And if skiing is not on your agenda for the weekend? Enjoy the snow anyway. Build a snowman, snowshoe through the woods or curl up by the fire with a good book. Have a great weekend and bon appétit!
Will you be skiing this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.
I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012