Few things in life are more rewarding than purposely setting food on fire. And, when you can do a whole meal from app, to entree, to dessert and alcohol all aflame, well you are "on fire" metaphorically as a home cook. Once again, we have enlisted the help of our loyal friends Ann and Kevin (see my other blog, Cooking with Alice: Frontier Scout Fabulous Fish Fry), the only people we know who welcome a party invite that includes BYOFE (Fire Extinguisher). This time though, no stalking Mario Batali. Anyway, let's start with the very beginning, a very good place to start - cheese fondue. We went with a smoked Dutch Gouda and Emmental with pumpernickel bread for dipping. The main consisted of chicken, shrimp and pork with a variety of dipping sauces and broccoli and mushrooms as the veg side cooked in a fondue pot. For dessert we used our table top hibachi and made campfire s'mores. To accompany it all, we enjoyed the greatest flaming beverage ever to come out of Germany: fuerenzangenbowle (loosely translates to fire bowl). Say what you say. This is a German New Year's Eve tradition that we were introduced to one December 31st while staying at a friend's house in a little village near the Belgian border. Basically, in a special bowl that rests on a metal stand you warm red wine and mulling spices and then across the top lays the fuere tonge (a metal strip) where you place the zucker hut (pronounced hoot) which is a cone of sugar. That is doused with 151 rum and lit. The sugar melts into the warm wine and a delightful winter beverage is formed. It took us years, and a willing German deli in Texas, to import the fire bowl, but the effort was well worth it. Fondue, hibachi and fuere bowle - the flaming trifecta.
Paul Lynde: comic genius. As Samantha's zany, up to no good Uncle Arthur, you never knew what mess he would make next for his witch of a niece, who was desperately trying to live a non-magical normal suburban life. He was always turning up just at the wrong moment making wisecracks to the Dicks (Sargent and York) who played Samantha's befuddled muggle husband. He made his entrances by "popping" in, literally, his head in a pot on the stove or in a chafing dish on the buffet table, or even out of the toaster. Never at a loss for a corny pun or one-liner, Uncle Arthur was always laughing harder at himself than anyone else in the room. Honestly, I don't know how Elizabeth Montgomery managed to play it straight with Paul Lynde in the room. He basically cracks himself up at every turn, and I loved every minute of it. Even though he only appeared in 11 episodes, they are among the funniest of the series. And, in his first appearance, he's not even playing the role of Uncle Arthur, but of Harold Harold, Samantha's driving instructor - because, as we know, that's the way TV worked back then. It mattered not, he stole every scene he was in. Of course, Paul Lynde went on to be the center square on Hollywood Squares, perhaps his true star turn. Where, once again, as I look back, I am sure the entendres went right over my head, let alone the double entendres. True or False, Paul Lynde had the best laugh on 60s and 70s television? True, and X marks the spot.
The Recipe: (Smoky German fondue)
1/2 small onion
1 cup light ale (such as Warsteiner)
12 ounces grated German smoked cheese (or a smoked Dutch Gouda)
4 ounces grated Emmental cheese (or any good Swiss)
3 tsp flour
3 tbsp milk
1 tsp German mustard
Cubed Pumpernickel bread
Special equipment: Fondue pot
In a small bowl, blend the flour smoothly with the milk. Set aside. Rub the inside of the fondue pots with the cut side of the onion. Pour in the ale and heat gently until bubbling (do this on the stove top for Sterno pot). Reduce the heat and gradually stir in the grated cheeses, stirring constantly while they melt. Stir the milk mixture into the cheese mixture and add the mustard. Cook for a few minutes until thick and creamy. Keep warm over Sterno or electric. Dip with bread cubes. Serves 4.
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