Maybe it’s because the Scandinavian land-scape seems like the perfect backdrop for a fondue party, chic or rustic. Maybe it was the influence of chef Marcus Samuelsson and food writer Andreas Viestad, two dreamy Scandinavians with whom we had the good fortune to work. Either way, a fondue celebration of the land of fjords and Vikings is in order. Scandinavians say that their traditional liquor, aquavit (from the Latin aqua vitae, water of life), will magically make room in your stomach for more delicious food; so in case your guests crave another dip of this fondue, be sure to have the bottle of aquavit at the ready.Ingredients:
• 1 pound Jarlsberg, grated
• 2 tablespoons all-purpose flour
• 1 cup unoaked or lightly oaked chardonnay
• 5 juniper berries
• ½ teaspoon caraway seed
• ½ teaspoon kosher salt
• 2 tablespoons aquavit
Preparation:
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, combine the wine, juniper berries, caraway seed, and salt and bring to a simmer over medium-high heat. Decrease the heat to medium-low and let the pot sit for 10 minutes, then remove and discard the juniper berries. Add the cheese mixture to the pot, ½ cup at a time, stirring to melt after each addition. Add the aquavit and stir until smooth. Serve immediately.
Makes 3 cups
SERVE WITH: toasted black, dark rye, or pumpernickel bread cubes • red or Yukon gold potatoes, steamed or roasted • steamed cauliflower florets • roasted beets • apple chunks • pear chunks
BEVERAGE SUGGESTIONS: white Burgundy • pilsner or lager beer • pinot blanc
CHEESE NOTES: A mild Swiss-style cheese originally made in the Norwegian county of the same name, Jarlsberg has a sweet, nutty flavor and large irregular holes. Jarlsberg is widely available in the United States, but if you can’t find it, try Swiss, Comté, or Gruyère.
This recipe was published in 'Fondue by Lenny Rice and Brigid Callinan'.
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