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Eat This

This Family Recipe for Swiss Fondue Is Now Yours

Eat This 05/15/2019

 

Molly Zimmermann travels back to Switzerland a few times a year to visit her family, and while she’s there, there’s one thing that’s always at the top of her to-do list: eat fondue. The gooey, traditional meal says home to her, as Molly explains: “It’s a communal thing and a collective experience. We all dip into the same pot and dance around each others’ forks to keep the cheese from boiling. The immediacy of it keeps you present and engaged in that moment as the best celebrations do.” Molly’s also honed a homemade version so she can get her fix even when she’s back in Los Angeles—where she’s also perfected the art of streamlined jewelry for her line, MM Druck.

 

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INGREDIENTS

 

  • 1 pound gruyere, grated
  • 1 pound emmentaler or vacherin, grated
  • 1 bottle dry white wine
  • 2 to 4 cloves of garlic, chopped
  • 1 teaspoon dijon mustard
  • 3 bay leaves
  • ½ teaspoon cornstarch
  • 1 shot, or about 3 tablespoons, kirsch
  • Freshly ground black pepper, to taste
  • 2 to 3 loaves of rustic or farm bread, cut into healthy-sized cubes
  • 2 to 3 bosc pears, cut into chunks



PREPARATION

 

“Set the bread cubes and chunked pear at either side of the table in separate bowls.”

 

“Add the chopped garlic, mustard, and bay leaves to a fondue or a cast-iron pot like a Dutch oven. Pour in the white wine (minus one glass for the chef!) and stir as you bring to a boil. When the mixture is boiling, fish out the leaves and start adding the grated cheese by the handful, stirring vigorously to dissolve each handful before adding the next. When all the cheese has been added, dissolve the cornstarch in the kirsch and add to the pot. Lastly, add ground black pepper to taste. Quickly bring to the table andset the pot over a fondue burner or a rack with a with a small tea candle under it and get to dunking! Be sure to stir while you dip to keep everything incorporated. The best bit is waiting for you at the bottom where the cheese has started to coagulate. Scrape the bottom of the pot to unearth these delectable cheesy crisps. This recipe serves six.”

 

“Traditionally, this is best served with hot black tea to drink instead of cold water, since the belief is it'll help break down the cheese in your belly. It also pairs well with sauvignon blanc.”

 

A NOTE ON SWISS TRADITIONS

 

“There are some funny customs around fondue. too, like if you drop your bread into the fondue. then you have to go around and kiss everyone at the table, or you have to get them a bottle of wine. My family in Switzerland has one tradition we’ve been doing since I was three months old, which is to go up into the mountains and have fondue with the cow farmers.”

 

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