And what better time of year to discuss traditions and food than Christmas. A few of us are December babies. My father in particular is a Christmas baby.Out of fairness and love (and a great deal of self preservation) we celebrate his birthday on Christmas Eve. After a few years of trying to find the ideal birthday worthy, no hint of Christmas celebration meal, we have settled on a much loved tradition of fondue.
Over the years as we all become health conscious the fondue has gone from oil based to a broth similar to those offered at the Melting Pot. A coq au vin inspired broth is our favorite: white wine, brandy, chicken broth and seasoning. Yum!
Keeping the French theme and being somewhat cheese obsessed I christened my new baking pottery bowl and added some baked Bree with spicy mango chutney to the menu this year. Perfect!Finish it with a slice of rum cake, heavy on the rum and you have Christmas Eve...I mean birthday at my house.
