“When spring came, even the false spring, there were no problems except where to be happiest. The only thing that could spoil a day was people and if you could keep from making engagements, each day had no limits. People were always the limiters of happiness except for the very few that were as good as spring itself.” (Ernest Hemingway, A Moveable Feast)
While my family is known to be crazy enough to have fondue dinners with as many as ten or twelve people, I’ve always felt that it’s more inclined to smaller settings. When you’re with one of the few people who bring about happiness like Spring, or if you’ve managed to set aside some peaceful quietude for yourself, a little pot of fondue can be just the thing you need to secure your contentment.
This makes enough for a hearty dinner for one, or a nice appetizer for two.
1 tablespoon corn starch
1dl (scant 1/2 cup) calvados
blanched asparagus spears
blanched brocoli florets
Cut or scrape the rind off the brie, and cut into cubes. Toss the cubes in the corn starch until coated and set aside.
Heat the calvados in a small saucepan over medium high heat until beginning to simmer. Turn heat to medium, and add the cheese cubes a few at a time, stirring until melted.
Transfer to a small fondue pot heated by a tea light. Sprinkle with nutmeg, and enjoy (stirring every so often to prevent burning).