Fondue Special at Beacon Hill Hotel & Bistro

WHAT: Join the Beacon Hill Hotel & Bistro (BHHB) for the return of its Fondue Sundays featuring classic, French-style fondue! Suitable to be shared as an appetizer or to be enjoyed as a main course ($26.00 per pot), you’ll be treated to hot French fondue served with small potatoes boiled in sea-salted water, cornichon pickled vegetables such as ramps, cipollini onions, and cauliflower, and rustic bread locally sourced from Iggy's Bread of the World as well as the Bistro’s own Saucisses de Campagne, or house-made sausage. Fondue Sundays will be served in conjunction with BHHB's regular menu, and it will be available during dinner service (5:30PM-10:00PM) beginning Sunday, January 8th, 2012 through the spring. Reservations are recommended by calling 617-723-7575.

WHERE: The Beacon Hill Hotel & Bistro | 25 Charles Street, Boston, MA 02114 | 617-723-7575 | www.beaconhillhotel.com.

WHEN: Beginning Sunday, January 8th, 2012 and available every Sunday from 5:30PM- 10:00PM until the spring.

COST: $26.00 per pot

RECIPE: Classic Fondue in French style

Ingredients:

3 oz dry white wine (Domaine Giachino Abymes from the Savoie)
Pinch kosher Salt
2 grinds white pepper, from a mill
5 passes fresh grated nutmeg
2 ounces Bergkäse Alpenblumer, grated
2 ounces Emmentaler, grated
2 ounces Gruyére Vieux, grated
1 clove of garlic, minced
1 tsp Kirschwasser
1/2 Tablespoon cornstarch

Directions:

Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.

In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once. Whisk over heat until the cheese has melted. Add the minced garlic. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture. Adjust the seasoning and serve hot.