Happy New Year (+a Secret Recipe)–New York, NY

At midnight last night, our neighborhood was rocking.  Literally.  Booming fireworks went on until about 12:20 to kick off the New Year.  Was I out in Times Square celebrating?  God no.  At a trendy club toasting with Veuve?  Not exactly.  Home in bed with bronchitis? Check and check. Though it went down as my most low-key New Year’s Eve in history (sans fun travel destination or party),  my husband salvaged the evening by whipping up a batch of his famous fondue (see below for secret recipe).  We opened a bottle of Frog’s Leap (a favorite) and a delicious French Montrachet and watched the ball drop together.  And I was snoozing the minute those booming fireworks ceased.  A sign we are getting older? Yes. But it was fun.

A New Year is always filled with resolutions.  I’m hoping for a year of  good health (once I kick this bronchitis) and continued blessings.  I resolve to spend more time with my camera–for me–to give myself the time to be creative and see what comes of it.  I live in an amazing, vibrant city that I rarely take the time to photograph for fun or Fine Art.  I also look forward to meeting and working with new clients as I grow and expand my business, and as always, I resolve to strike a healthy balance between work, family, and life in 2013.  Here’s to hoping!

Before I go, I’ll share my unhealthy but delicious way to kick off the New Year.  You can never go wrong with wine and cheese. I’ll get in trouble for sharing this family recipe (third generation) but here goes:

Greig Family Fondue
(close this window immediately if your New Year’s Resolution is to lose weight).
Perfect for a cold winter night.  Best served with a nice Chardonnay or Sauvignon Blanc.  Or even better…pair with champagne!

Serves 2-4, but easy to double.  (estimate about 1 lb of cheese per person)

Ingredients:
1 French baguette, sliced into bite-size pieces.  Cut bread a few hours before serving and leave exposed to air, so it hardens a bit.
2 cups broccoli florets (optional), or other veggies that are dunkable
1 lb nice Gruyere cheese, shredded
1 lb Emmenthaler cheese, shredded
1 lb Swiss cheese, shredded
1 garlic clove
1 cup of dry white wine (use good wine!)
1 shot of Kirschwasser (German cherry brandy)

Kitchen Needs:
Fondue pot- (recommend this one so you can start on the stove and then transfer to the fondue base)
Denatured alcohol (to fire up the fondue set)
Fondue forks– not necessary but fun

Get to It
1. Slice bread into bite sized pieces and set aside for at least 1 hour, uncovered

2. Shred all three cheeses (be prepared for a workout!)

3. Peel garlic and rub two cloves on the bottom of the pan, enough to coat.  Chop one of these cloves and add to pan.

4. Pour 1 cup of dry white wine into pan, cook on low heat until it simmers.

5. Begin adding the cheese (no particular order) and stir as you go.  Make sure the cheese does not boil.

6. Once all cheese is melted, add a shot of Kirschwasser and stir.

7. Transfer pot from stove to lit fondue stand (low heat), and serve with bread/veggies.  Stir occasionally to keep from thickening. Enjoy!

8. Go to the gym! (depending on your New Year’s resolution)

 

Top Image: Stock Photography