Christmas Eve is known as “Noche buena” (the Good Night). It is a time for family members to gather together to rejoice and feast around the Nativity scenes that are present in nearly every home. Our noche buena usually consists of light meals. This year Marielle prepared Cheese Fondue (see recipe below) while Lauren prepared the Paella.

I baked Apple Pie, and prepared Chinese Ham with Apple Cinnamon glaze. Hot tsokolate made our noche buena perfect.

Here is our recipe for Cheese Fondue

1/2 pound imported Swiss cheese, shredded
1/2 pound Edam cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy,
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Note: you can buy a fondue set like ours for 1,500 pesos at “Crazy Choco or Pot Dog” located at Food Choices, 2nd floor in Glorietta Mall , Ayala Commercial Center, Makati City.

Or try this recipe suggested by Felix Guggenheim

Cheese fondue is really a super easy dish to prepare and is always a hit with our filipino friends. Try to simplify the recipe. Here is how we make it back in Switzerland:

1/2 pound of Emmetal Cheese (often referred to as Swiss Cheese, the one wih the holes)
1/2 pound of Gruyere Cheese
1 tablespoon of corn starch
1 Garlic Clove
1 cup of dry White Wine
Pepper, Paprika, Nutmeg
1 kg White Bread cut in cubes

Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat melt cubed cheese in the fondue pot. Once it is all melted add strach and steer for another 2 minutes. Then add white wine and seasoning to taste (a little goes a long way).
Serve with chunks of bread. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Have dill pickles and silver onions on the side. I also add some fresh gound pepper on my cube while waiting for it to cool down.

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