Weekend Special – A Fondue Party

skiing_headwall_RaggedThe snow gods have welcomed spring skiing with ten inches of new snow. Temperatures will be warm this weekend and I’m keeping my fingers crossed for sunny. It looks like a great ski and après ski weekend is on the way.

Will you be hitting the slopes this weekend? What about après-ski? Here are a few ideas for a festive fondue party:

Skiing works up an appetite and a traditional fondue starts with a platter of viande séchée (dried cured meat), jambon cru (dry cured ham), saucisson sec (dried sausage) and maybe a few cornichon and pickled onions. While it might be tough to find dried beef in your neighborhood, prosciutto and dried sausage from Italy are great substitutes for jambon cru and saucisson. Or keep light with Grilled or Roasted Antipasto (with or without a few slices of prosciutto and/or sausage) and a few Spicy Olives and Roasted Almonds.

Once at the table, I like to start the meal with a bit of crunch and a big garden salad with a Classic Vinaigrette. Relax; a fondue party is one of those meals where everyone takes their time between and during each course. Share old and new ski stories and reconnect.

fondue_02As soon as there is a lull in the conversation, bring on the Traditional Cheese Fondue. As long as you grate the cheese before you sit down with that pre-dinner glass of wine in front of the fire, your fondue will come together in just a few minutes.

For a sweet finish to a fun-due evening, tradition calls for fruit cocktail with a splash of kirsch. Since I have never been a fan of fruit from a can, I think Blueberry Soup sounds a whole lot better!

Have a wonderful weekend out in the snow or relaxing in front of the fire with a great book! Bon appétit!

How will you spend the weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013


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