Christmas Eve is known as “Noche buena” (the Good Night). It is a time for family members to gather together to rejoice and feast around the Nativity scenes that are present in nearly every home. Our noche buena usually consists of light meals.
Tonight I prepared an early Christmas dinner of Brown Arroz Caldo at around 5:30 PM. Because the girls were so eager to eat something else, I prepared the Cheese Fondue way before the Noche Buena. I used the second recipe below which was shared by a reader. It is really good.
Here is the first recipe for Cheese Fondue
Ingredients:
1/2 pound imported Swiss cheese, shredded
1/2 pound Edam cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy,
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
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