Hello everyone,
in Germany, we wish people “einen guten Rutsch ins neue Jahr” translated it means -a good slide into the new year.
When I was a little girl growing up in Munich, we would often travel to Austria for New Years’.
My parents rented a small room on a farm in Oberau, right outside of Innsbruck. This was our “family get-away” and it was a super fun way to get into nature.
(This 👆 is a photo of the area where we would celebrate in Austria. )
New years eve was magical! At midnight skiers with torches would ride down the mountain and write out the year, the church bells were ringing and then the fireworks would start.
It was quite the show!
Reflecting back on things that I am grateful for, I want to say that, I am very grateful that my parents provided me with such magical experiences.
Before we headed out into the New Years' celebrations, my mom loved a good fondue for our New Years' eve dinner, it was a fun way to enjoy a meal. We gathered around the table and had a great time with this interactive meal - it was also really funny to see my brother lose his dippers.
Sometimes we would eat fondue with broth and meats, but my favorite was probably the cheese fondue because of course, cheese is way more indulgent.
Here is a cheese fondue recipe in case you want to try it:
If you are worried about the alcohol in the recipe, here is a little info:
“You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.”
-according to whatscookingamerica.net
This recipe serves 4-6 people:
Ingredients:
1 clove garlic, halved
1 1/2 cups dry white wine
1 pound Emmental cheese, grated
1 pound Gruyère cheese, grated
2 tablespoons cornstarch
2 tablespoons Kirsch (cherry brandy)- optional
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
Assorted dippers:
bread cubes (like baguettes or sourdough bread)
small boiled potatoes
cubed carrots
cubed red bellpepper
cubed apples
cubed pears
cherry tomatoes
crispy bacon
Directions:
Rub the inside of a medium-sized fondue pot or a heavy-bottomed saucepan with the halved garlic clove. Discard the garlic. (I like using my Dutch Oven -like a Le Creuset pot- for this- it’s heavy and holds the heat for quite a well)
Pour the white wine into the pot and bring to a simmer over medium heat.
In a medium bowl, toss the grated cheese with the cornstarch.
Gradually add the cheese to the pot, stirring constantly in a figure-eight motion until the cheese is melted and smooth.
Stir in the Kirsch, nutmeg, salt, and pepper.
Transfer the pot to a fondue burner set to medium heat.
Spear the dippers with fondue forks and dip them into the cheese, swirling to coat.
Note: If the fondue becomes too thick, you can thin it out by adding a splash of white wine or a little bit of water. If the fondue becomes too thin, you can thicken it by adding a little more grated cheese.
If you are looking for a fun class/camp for your kids next week:
We have drop-in options or you can signup for the whole week.
The virtual camp is from 4pm-6:30pm CST - can be done from anywhere, as a family or just by your kids- just in time for dinner.
Each meal will serve a family of 4 and we encourage your kids to clean the kitchen.
Wishing you a wonderful Happy New Year!
Einen guten Rutsch ins neue Jahr!
Best
Chef Pascal