Vintage Christmas + the best fondue recipe
Can you tell I’m feeling nostalgic for our own house? Soon we’ll have a great new house that will be amazing - especially at Christmas - but until then, I’m posting these darling photos from our old house and how cute we were.
Our original house was a 1940’s with a few “mid century” architectural details. I leaned into the vibe and hosted a little family cocktail party with champagne cocktails and a really delicious fondue. Even without a mid century home, you can still host a fun little cocktail party with mid century vibes.
1 scoop raspberry sorbet (about one ounce)
1 tablespoon chambord
In each glass, pop a scoop of sorbet and a tablespoon of chambord. Top with champagne until full. Drop a raspberry in each glass.
THE BEST FONDUE
The trick with this fondue is that you need to keep it warm. It will set up if you let it get cold as we’re basically just dealing with warmed cheese.
8 ounces shredded gruyere cheese
8 ounces shredded swiss cheese
2 tablespoons flour
1 cup white wine
1 teaspoon brandy
1 teaspoon lemon juice
2 cloves garlic
Toss shredded cheeses with flour until totally combined.
In a large pot, bring wine, lemon juice, and whole garlic cloves to a low boil. Slowly add the cheese, whisking the entire time. Continue whisking until smooth. Stir in brandy and transfer to a fondue pot. Serve with sliced bread, cooked red potatoes, and honey crisp apple slices.