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Holiday Greetings

After fumbling around on Spotify for unique and mood appropriate Christmas music, I opened an email from Author Natalie Serber, and found this perfect bit of musical cheer: Plus a recipe for cheese fondue. She also has a few movie recommendations. Shamelessly, I've cribbed her newsletter and urge you to follow her

Perfect timing for our true quarantine now that we're iced in is a fondue recipe thanks to Nigella Lawson.


Serves: 4



300 grams (one heaping cup)chopped or grated Gruyere cheese

300 grams (one heaping cup) chopped camembert

300 millilitres (1 1/4 cups) white wine

2 teaspoons cornflour

3 tablespoons kirsch

1 clove garlic (peeled)

good grinding of pepper

good grating of nutmeg


carrots (cut into batons)

bunch of radishes (trimmed)

radicchio (cut into spears or skinny wedges)

chicory (cut into spears or skinny wedges)

sourdough (toasted and cut into cubes)


Put the chopped or grated cheese into the fondue pot with the wine and heat gently, stirring frequently, until boiling on the hob, by which time the cheese should have melted.

Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.

Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.


For gluten free avoid the ready grated packages of cheese as some of them use flour to keep the strips of grated cheese separate. For vegetarians make sure the cheese is a type made with vegetarian rennet.

Happy holidays to all and I hope your fires keep burning and you are cozy and well-stocked and not in transit.

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1 comentário

24 de dez. de 2022

Nothing says holidays like kirsch-slaked cornflour! Many English cheeses are made from vegetable rennet, such as Shropshire, if you’re daring, or Beecher’s flagship, if you’re not. Happy Christmas!

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