Fondue party for six
Photography by Yvonne Duivenvoorden
Fondue pots and burners are once again filling kitchen-store shelves, and Canadians are dusting off their 1960s vintage sets. The fabulous Swiss classic, cheese fondue, is making a deserved comeback. For a fun and social meal that's simple to prepare, choose between the traditional Swiss version or our new Canadian creation. Try two great recipes for fondue from The Canadian Living Test Kitchen.
Air-Dried Beef and Pickles
In Switzerland, a cheese-fondue supper usually begins with an appetizer of paper thin slices of the famous air-dried cured beef called Bundenfleisch, which is made high in the Alps in the canton of Graubunden. A Rocky Mountain version is produced in Alberta, and smoked-cured beef is made in Ontario. Italian air-dried beef, or bresaola, or cured ham, such as prosciutto or Rohschinken, can also be offered. Accompany the meats with pickled gherkins and pearl onions.
