Often associated with the '60s and '70s, fondue has a long tradition that started in the mountains of Central Europe long before it made its way to American tables. In this class Renée Beaudoin delves into fondue’s history and taps into her family origins to teach us about fondue both classic and contemporary; savory and sweet. You’ll make traditional fondue genevoise with Emmental, egg yolks, brandy, and black pepper; and fondue moitié-moitié with gruyère and vacherin fribourgeois cheese along with garlic, white wine, and Kirsh; as well as the aromatic fondue bourguinonne (made of wine, stock, coriander, white pepper, chiles, and cinnamon to cook proteins and vegetables). You’ll fill the table with a myriad of dipping sauces, sourdough bread, crispy roasted potatoes, vegetables, and meats. To end the party, you’ll enjoy a chocolate fondue with star-anise, figs, and almonds and mugs of Swiss-style vin chaud (mulled wine). Time to get our apres-ski on.
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