My girlfriend has just moved into a huge house with friends and is throwing a party this Saturday afternoon to celebrate. She's asked me to help out with the food spread, which she wants to be gourmet yet casual. In addition to a large spread of charcuterie, preserves, pâte, and pickled vegetables, we'll be offering two versions of fondue.
On one side of the table, we'll serve the Swiss crowd-pleaser, made with a mixture of emmentaler, gruyere, and raclette cheeses for a perfect pairing with crusty baguette. On the other side, guests can indulge in a classic chocolate version, served with pound cake and strawberries, made all the more rich with vanilla and heavy cream. Looking for a surefire way to appeal to cravings both sugary and salty? Then keep reading.
1/2 cup heavy cream Serves 6. 1 clove garlic, halved crosswise Serves 8-10.
8 oz. semisweet chocolate, finely chopped
1 tsp. vanilla extract
1 pound cake, cut into 1-inch cubes
2 pints strawberries, rinsed and hulled
1 1/2 cups apple cider or dry white wine
8 ounces Gruyere cheese, grated (3 cups)
8 ounces Emmental cheese, grated (3 cups)
8 ounces raclette cheese, grated (3 cups)
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Freshly grated nutmeg
Freshly ground white pepper
1 loaf French bread, cut into one-inch cubes
Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms
1/2 cup heavy cream
1 clove garlic, halved crosswise