No matter how much we try to deny it and refuse to remove our flip-flops from the front closet, the cold weather is heading our way. This is when Canadians, traditionally, begin to enter hibernation mode and stock the kitchen with comfort foods. Comfort foods like onion soup covered in melted cheese or spicy chili or warm croissants or cheese. Baked goods and cheese pretty much cover the basics and I don’t play favourites.
Anyone else remember white shag area rugs and macramé flower holders and fondue nights? They’re back, baby! Check out design magazines and every website on the internet if you don’t believe me. Retro is hot. Or maybe it’s cool. The point is, people are seeking out familiarity and comfort and that often results in resurrecting favourites from our past.
Several times a year we have Raclette evenings, so we’re big fans of oh-so-comforting melted cheese dinner menus where everyone pitches in to prep their own plates. This time around as part of the Kraft Cheesefest Celebration (anything with cheese is a celebration) I chose to pull out the fondue set, do a bit of simple cooking ahead of time by roasting potatoes and steaming broccoli, and then I sat back to let my kids and family make their own dinner while I enjoyed a glass of wine. A plate of cold cuts, a selection of pickles, and a warm baguette rounded out the meal.
Before you start cooking there are two fondue fun-do rules:
I don’t make the rules, I just follow them. Actually, I do make the rules and now you have to follow them, so pucker up.
Let’s get cooking!
Start the potatoes first so they can cook while the rest of the meal is prepped.
Roasted Potatoes Ingredients:
Wash and quarter potatoes and place in a bowl. Preheat oven to 375F.
Combine olive oil, sea salt, fresh pepper, herbs, and garlic and pour over the potatoes. Toss them so that they’re coated with the mixture.
Place a piece of parchment paper onto a cookie sheet and spread potatoes into a single layer.
Cover with foil and bake 30 minutes. Uncover and bake another 15 minutes or until potatoes are slightly browned and crispy.
Cheese Fondue Ingredients:
Once the potatoes have been cooking for 30 minutes, begin the cheese mixture.
Place the cheese into a saucepan at low to medium heat. Add white wine and minced garlic and stir occasionally to make sure all the cheese melts evenly — approximately 15 minutes.
While the cheese is melting steam the broccoli. The broccoli should be tender enough to spear with a fork, but not mushy — approximately 10 minutes over low to medium heat.
Set out a selection of cold cuts and pickles.
Transfer the melted cheese mixture to a ceramic fondue dish and dig in.
Bring on the hibernating!
So now I want to know...what’s your comfort cheese? Check out www.kraftcomfortzone.com for a bit of inspiration and some drool-worthy ideas!
Who wants to dress up to go out when you can create warm comfort at home?
Create these mouthwatering cheese-inspired dishes found at the Kraft Comfort Zone. It’s ooey gooey goodness all in the comfort of your own home.