It's All About the Two Two!

It's all about that Twenty-two!

Keep your Twenty-one and Twenty-three!

Give me that Twenty-two!

December Twenty-two, that is.  The magical date and reason for the Twelve Two Two Fondue season.

Buckle up that seatbelt because this is the Tenth Anniversary of Twelve Two Two Fondue, founded in 2004.

Yes, Fondue XI is here in just a few short hours, so find some Swiss cheese, white wine, good French bread, more wine, some close friends and have a fondue party.  Good friends, good food, good drink - what's not to like?

If you crank back into the archives you'll find stories about previous events.  Internet friends tell me that Twelve Two Two Fondue has been held on every continent, yes, including Antarctica.

In addition to our famous cheese fondue we also whip up a triple batch of Cold Chicken Curry also known as Coronation Chicken, a dish created especially for the coronation of Queen Elizabeth II.

Here's the blueprint for Cold Chicken Curry, a single batch:

Roast a chicken, cool, strip the carcass and chop/shred the meat.

Cook the sauce very gently.
  2 Tbs. mango chutney
  2 Tbs. tomato chutney
  1 Tbs. honey
  1 Tbs. curry powder
  dash Worcestershire sauce

Cool the sauce and add
  6 oz double cream
  half pint mayonnaise
  cup of sherry

Mix well.  Add chicken and refrigerate overnight for flavors to mix.

Serve cold over rice.

Notes on the recipe:  we have used Major Grey's chutney which is a mango mix and it works just fine.  I think any chutney would work.  If the mixture looks too "dry" add more cream and mayo.  It would also work adding plain yogurt or sour cream.

Cold Chicken Curry is a very nice, pleasing sweet and different dish to serve to a crowd.  We have observed the skeptical taste a small spoonful then load up their plate having never had something quite like this.

Now for the cheese fondue.

Who needs proportions!  Just mix it up, but here's a general blueprint:

8 oz emmental
8 oz gruyere
tablespoon of corn starch
2 cups dry white wine.

Grate the cheeses and mix with corn starch.  Bring wine to a simmer and add the cheese slowly stirring.  If the mixture is too thick add more wine, too thin more cheese.