Do a Cheese Fondue for Swinburne

Charles Algernon Swinburne

Today, April 11, is Barbershop Quartet Day, International Louie Louie Day, National Bookmobile Day, National Pet Day, National Eight-Track Tape Day, Submarine Day, World Parkinson’s Disease Day, and National Cheese Fondue Day. Yesterday, April 10, was the Feast of Saint Algernon Charles Swinburne.

According to The Invisible Basilica of Sabazius, Swinburne was:

English lyric poet and critic; Crowley’s primary poetic influence. Viewed by many of his contemporary Victorians as blasphemous and depraved, Swinburne is now recognized as one of England’s greatest poets and critics, and as one of the greatest parodists of all time. His intoxicating poetry, whether in English, French, Latin or Greek, is characterized by aggressive alliteration, driving anapaestic rhythms, and a defiance of restraint and convention. His main themes are liberty, the relationship between pleasure and pain, and the psychology of sexual passion.

To celebrate Swinburne, why not enjoy a cheese fondue? Here is a recipe from Tyler Florence of the Food Network.

½ pound imported Swiss cheese, shredded
½ pound Gruyere cheese, shredded
2 tbs cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tbs lemon juice
1 tbs cherry brandy, such as kirsch
½ tsp dry mustard
Pinch nutmeg
Assorted dippers (granny smith apples, bread, broccoli, cauliflower, carrots and asparagus)

Watch how to make this recipe.

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!

(Source: Food Network)


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