Cast-Iron Skillet Fondue

Cast-Iron Skillet Fondue

Cast-Iron Skillet Fondue

Merry and Bright: “Christmas dreams come true when they’re dreamed by two.” -From a Hallmark Keepsake Ornament

It’s pretty unusual for me to be blasé about the holidays – especially now, given that we live in the heart of Christmas Tree Country, and people are flocking from all over to choose and cut their very own of North Carolina’s best. Usually, with Turkey Day done and all its lovely autumnal offerings giving way to the reds and greens of the upcoming month, I’m knee-deep with childlike wonder in what-new-exciting-things-do-I-want-to-bake/cook/decorate now? But, instead of skipping around and chirping excitedly doing my It’s Finally December! dance, I’m subdued (quit laughing!) and very low-key (seriously, stop); and frankly, a little bummed. It’s been so bad and uncharacteristic of me that Adam pulled the “In Case Of Emergency Ornament Card.” This, of course, refers to the tacky 1995 Hallmark “Our First Christmas” plastic decoration we bought all those years ago. I cry every, single year we ceremoniously place it on the tree. It’s so sentimental to me that the sheer mention of the thing any time, any month can send me into full tear-jerking mode. Even that didn’t work this time. Then, with my husband’s gentle nudging, he helped me realize that it’s not the holiday I’m unexcited about. It’s the thought of a long winter that’s making me so blue. And he’s right. I think I’m still suffering from Post Traumatic Stress Disorder from that last brutal Ice Age run that began the week before Christmas and did not let up until April. We did not see the ground for four (count ‘em!) four months. I can’t handle another arctic stretch like that.

So, I haven’t been myself in the merry and bright department. Until today. I don’t know what flipped the jolly switch, but, once again, I felt the frosty surge of cheer coursing through my veins and the winter frown turned upside-down. I enthusiastically chucked all the decaying pumpkins in the woods (was that fun – Skwoosh! Ka-splat! Ha!) and stashed anything orange hued or gourd-shaped. And I started planning our tree trimming party. We always have fondue – the pot, the forks, the whole works. But, after an odd serendipitous string of Google searches (say that fast five times), I came across a recipe for Baked Fontina from Red Cat Restaurant in New York. It’s like fondue but made in a cast-iron skillet. Fondue without breaking a sweat or digging out that dusty pot you use maybe once a year? No wine or Kir or flour, either? And no sterno? So simple – just cubes of creamy Italian Val d’Aosta fontina cheese with a seasoned support team, broiled until bubbly and gooey, then scooped out with crusty bread. Are you kidding me? I’m not one to latch onto someone else’s recipe – but this? They had me at cheese – and, oh, it was so on!

My version is tweaked to death because the original called for way too much oil, garlic and rosemary for my taste; but the cheese is the perfect choice. If the thought of golden baked cheesiness makes you melt, then this is for you. A most easy, delicious start to your holiday season. Now, go get your merry on!

Cast-Iron Skillet Fondue

Cast-Iron Skillet Fondue
 
 

Author:
Recipe type: Appetizer, Fondue, Cheese
Serves: 4

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, finely minced
  • 1-1/2 pounds Italian fontina, rind removed and small-diced
  • ½ teaspoon dried thyme leaves
  • kosher salt and freshly ground black pepper
  • crusty French baguette, for dipping

Instructions
  1. Position the oven rack 5 inches away from the heat element and preheat the broiler. In a 12-inch cast-iron skillet, drizzle in the olive oil and swirl to coat the bottom of the pan; sprinkle in the garlic; tumble in the cheese, season with the thyme and some salt and pepper. Broil until the cheese is melted and bubbly, about 5 to 7 minutes. Serve immediately with the bread.

Notes
…from the Picture-Perfect kitchen: Planning: I see no reason you couldn’t get the dish ready early and refrigerate it until your guests arrive. You may need a few more minutes under the broiler straight out of the fridge, though. This is a great starter, super with cocktails and a romantic fireside supper with a crisp green salad on the side. Product Purity: Italian fontina is the only choice here. Check with your cheese guy for the real deal (I got mine at Earth Fare for about $12.99 per pound). It’s a little pricey but oh, so worth it. Don’t get Danish–it’s not as creamy, not as flavorful and won’t melt as well. Trust me on this one and ask for the genuine Italian cheese from Val d’Aosta. Presentation: Indulging my unhealthy obsession for miniature-sized serving pieces, I serve this in individual baby cast-iron skillets that you can buy at kitchen specialty stores. Evenly divide the ingredients between 4 small skillets; bake as directed. Or, serve this as a one-pot wonder. Bake it and take it straight to the table for a family-style appetizer and watch everybody dig in! A flurry of chopped parsley on top is a nice, tasty touch. © 2012 Hutchstone, LLC. All rights reserved.

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Content and photography © 2012 Hutchstone, LLC. All rights reserved.

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10 Responses to Cast-Iron Skillet Fondue

  1. Pingback: “10 Skillet Recipes” « The Official Site of Chef Georgia Pellegrini | Food, Travel, Lifestyle, Hunting and Redefining Slow Food

  2. Yvearl says:

    I can’t wait to try this!! I will be adding blackened crawfish and shrimp! Thanks for the recipe!

  3. Pingback: Top 5 Fave Cast Iron Skillet Recipes | Totsy's Official Blog

  4. OMG! I’m drooling looking at all that cheesiness!!!

  5. charlotte says:

    P.S. Around here, if we “didn’t see the ground for four months”, that would be a GOOD winter!

  6. charlotte says:

    As soon as I came across this photo on Foodgawker, I looked at the “favorited” icon. Yep, kicking butt!
    It did bring tears to my eyes…..

  7. Brooks says:

    Cheryl, I have a hunch this gorgeous skillet of cheese may have warmed you up to flipping the jolly switch (love it)! Long stretches of winter chill can be dreadful and last year’s 4-month freeze certainly must have seemed like an ice age. BTW, there’s great joy in hearing the landing of a thunk/splat from a soft pumpkin as it echoes through the woods. Enjoy your tree trimming party―by all acounts, you’ve got your game on!

  8. Taking On Magazines says:

    I can’t stop scrolling back up to look at that photo. You already know I think you’re awesome, but that one is over-the-top amazing. I just want to dive in with a little fork and some crusty bread so. darn. bad. I definitely like your tweaks, Cheryl.