Switch Up Your Christmas Dinner: Make Fondue

The Cheesemonger

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I'm not sure if it's because my family isn't big into meat or if it's because we're so into cheese, but every Christmas, we don't roast, we fondue.

Here, the reasons I find this tradition particularly full of merit, plus a few tricks to remember if you decide to change things up.

Why I like the act of fondue:

It's cozy. It's communal. It's kind of retro. It's downright delicious. And it's easy.

Since we spend much of the day opening presents, brunching, and hanging out, this frees us from cooking. And there's something about fondue for dinner that feels like an extended, long, luxurious cocktail hour. We start with drinks and ease our way into the fondue pot, dipping in here and there, coming back for thirds and sevenths and thirteenths.

For starchy vehicles, I typically make a fruit and nut bread to go along with a plain crusty loaf. We serve the usual accompaniments: apples, pears, potatoes, cornichons, and some sort of sliced sausage. Consider other crudites, too, like blanched haricots verts and broccoli, and raw fennel.

Would you ever consider switching your Christmas dinner tradition? If so, check out these fondue tips, and my favorite recipe, here.

(Image credits: Dream 79, Shutterstock)

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Main, Cheese, The Cheesemonger

Nora Singley used to be a cheesemonger and the Director of Education at Murray's Cheese Shop. Until recently she was a TV Chef on The Martha Stewart Show. She is currently a freelance food stylist and recipe developer in New York.

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