I just started watching the last season of Mad Men. I know everyone else in the world has already seen it, but I’ve been procrastinating. I just wasn’t ready to say goodbye to these characters. Especially Peggy. I just absolutely adore Peggy Olson. I hope she gets everything ever.
Mad Men highlighted so much that was disgusting and ridiculous in the 60’s, but no one can deny that the style was to die for. Even better than the hair and the costumes were the dishes. There is not one vessel from which someone drank that I did not covet. The barware on that show was simply amazing.
I’m feeling retro today and serving up some white cheddar fondue. I’m broke, though, and have a tiny kitchen, so I don’t actually own a fondue pot. It just means you have to eat quickly. And in case you’re wondering, this still tastes pretty great at room temperature.
The trick to a smooth fondue is to add the milk slowly. Whisk it in bit by bit, working out all the lumps as you go along. It’s really pretty quick and easy. You just need to give your fondue a bit of love and attention.
If you don’t have a fondue pot, I recommend serving your fondue in a delightfully retro bread bowl. Just hollow out a round loaf of bread, use the top and insides for dipping, and fill the cavity with molten cheese. If you’re looking for other things to dip, obviously any raw veggies would do, but may I also suggest thin slices of tart, crisp apple?
One of my favorite TV shows may be coming to an end, but that’s no reason I can’t go back in time and enjoy some White Cheddar Fondue. Maybe I should also think about starting up a vintage barware collection.
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon mustard powder
- 1-1/2 cups milk
- 8 ounces shredded white cheddar cheese
- Bread and other accompaniments for dipping
- It's helpful to get everything ready before you start, so go ahead and measure out your flour, salt, pepper, and mustard powder into one small container. Also measure out your milk and add your Worcestershire sauce to that. If you bought a block of cheese, grate it all now. This way you won't have to abandon your stirring and risk burning anything on the bottom of your pan.
- In a medium sauce pan over medium heat, melt your butter. Whisk in flour mixture and allow it to cook for a couple of minutes until it starts to smell nutty.
- Slowly start drizzling in your milk mixture and whisking all the while. I add a couple of tablespoons at a time and whisk it in until it's smooth before adding more. You'll initially have a very thick mixture, but it will eventually thin out from a paste to a sauce. Once you've added all the liquid, allow it to cook, still stirring slowly, until you start to see bubbles. If you worked slowly enough, it should already be pretty well thickened.
- Finally, add your cheese and stir until melted and smooth. Transfer to a fondue pot, small crockpot, or vessel of your choice. Dip to your heart's content.