I am obsessed with Rachel Ray and look forward to the new magazine every month. This month featured a story about snow activities and then cheese fondue for lunch. The kids and Mike played in the snow while I cooked the fondue. It was super yummy and perfect for a cold day.
Building and snow fort with the fire pit keeping them warm.
Enjoying Lunch
Here is the recipe:
1 1/4 pounds baking potatoes, sliced lengthwise into 1/2-inch-thick wedges
2 tablespoons vegetable oil
Salt and pepper
12 ounces gruyère cheese, shredded (3 cups)
1 tablespoon plus 2 teaspoons cornstarch
1 clove garlic, halved
1 cup plus 2 tablespoons dry white wine
1 teaspoon fresh lemon juice
1 pinch ground nutmeg
1. Preheat the oven to 450°. In a large bowl, toss the potatoes and oil. Sprinkle generously with salt and arrange in a single layer on a parchment-paper-lined baking sheet. Roast, turning once, until browned.
2. Meanwhile, in a medium bowl, mix together the cheese and cornstarch. Rub the cut sides of the garlic on the inside of a fondue pot or heavy 2-quart saucepan; discard the garlic. Add the wine and lemon juice and bring to a boil over medium heat. Cook for 1 minute. Gradually whisk in the cheese mixture, then cook for 1 minute. Stir in the nutmeg and season with salt and pepper. Serve warm with the roasted potatoes for dipping.
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