Craving...

...a rich, bubbly, tangy, cheesy pot of creamy fondue.  I am all about the traditional Swiss recipe with a twist. I blend Emmental and Gruyere with some white wine, rubbed garlic and a singular yet magical ingredient -  curry.  The curry creates a yellow hue to the melted cheese, but it ultimately adds an earthy depth that is beyond luxurious.

Best yet, the simple addition of curry makes the range of dippings even more varied and interesting.  Spring makes the best fondue dippings for me.  Roasted whole asparagus.  Creamy morels.  Potato and herb.  Simple cubed bread.  Crunchy fiddlehead ferns.  Garlic Spanish-style shrimp.  OK, ok.  I'll stop this mindless dreaming and publish a recipe soon, as I can't get a curried fondue with Spring dippings anywhere but at home. (Too bad - I'd pay top dollar for one!)

Comments

[t. luther]

tasty reading

[Sam]

curry?
curry powder? if so which one?
or curry leaves?
sounds delicious. we normally only eat this in winter, but why not spring too?