Small Festive Details: Christmas Recipes to Make Together
Many Christmas traditions begin with something simple to prepare together. These two recipes bring the warmth of the season to your holiday accommodation, from a build-your-own hot chocolate station to a fondue shared around the table.
A Hot Chocolate to Share
What you'll need (serves 4 people):
750 ml milk
150 g dark or milk chocolate, broken into pieces
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
Optional Toppings: Whipped cream, marshmallows, chocolate shavings, sprinkles, cherries, crushed biscuits, chocolate or caramel sauce, a dusting of cinnamon or cocoa
Preparation
Warm the milk gently in a saucepan, taking care not to let it boil. Add the broken chocolate pieces, cinnamon and vanilla, then stir until the chocolate has melted and the mixture is smooth. Pour into mugs and arrange the toppings as a build-your-own hot chocolate station, so that everyone can choose their favourites.
Prepare a Homemade Cheese Fondue
What you'll need (serves 6 people):
600 g Beaufort cheese, grated
300 g Comté cheese, grated
300 g Emmental or Gruyère cheese, grated
600 ml dry white wine
1 garlic clove, halved
30 g cornflour
2 teaspoons of lemon juice
45 ml kirsch, optional and preferably at room temperature
Freshly ground black pepper
A pinch of grated nutmeg
To dip in the fondue: 1 large stale loaf or 2 baguettes, cut into cubes, and/or boiled baby potatoes
Preparation
Mix the grated cheeses and cornflour in a bowl until the cheese is evenly coated, then set aside. Rub the inside of the fondue pot with the cut garlic clove and discard it. Pour in the wine and lemon juice, then warm over medium-low heat until small bubbles begin to appear around the edges. Do not allow the mixture to boil.
Add the cheese and cornflour mixture a handful at a time, stirring slowly in a figure-of-eight motion until it becomes smooth. Reduce the heat to low, then add the kirsch gradually while stirring continuously. Season with black pepper and nutmeg, then place the pot over the burner to keep the fondue warm. Don't let it boil; keep the heat low, as too much heat will cause the cheese to separate.
If you do not have a fondue set, prepare the cheese in a heavy-based saucepan and transfer it to a heatproof bowl. Place the bowl over a pan of gently simmering water, ensuring that its base does not touch the water, and keep the pan over low heat. Stir the fondue occasionally to maintain its smooth consistency. Serve immediately with the bread cubes and warm baby potatoes.