My friend decided to host a pre-holiday vacation gathering with a wintertime favorite, cheese fondue. Of course, she never does anything just a little bit, so it was a lovely party feast.
Apples and pears
I tried out an artful flower arrangement.
Roasted olives with rosemary and orange.
My contribution was a selection of wine. I brought two sauvingnon blancs from New Zealand, a six-pack of beer, and two bottles recommended for pairing with cheese fondue. Wine Spectator recommends a chenin blanc for pairing with a gruyere and emmantaler fondue.
For the non-white wine fans, a Rhone wine is apparently a nice pairing.
Fresh grated nutmeg, white wine, kirschwasser and a mixture of two cheeses.
Bread cubes, roasted potatoes, endive, broccoli, apples and pears, cherry tomatoes and fondue.
Another party guest brought poached pears with a ground nut stuffing for dessert.
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