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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: angela adams

by Grace Bonney

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angela adams’ romantic (or team-building!) recipe would have been perfect for valentine’s day, but alas, this column appears on fridays. so for anyone who is looking for a little something fun to do, take this weekend to relax and enjoy fondue wherever you’d like to spend time with someone special. this recipe will bring you together for an intimate (and delicious) meal that won’t require hours spent prepping in the kitchen. click here for the full recipe (or just click “read more” below) and lots of extra photos. xo, kristina.

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about angela: angela adams grew up on an island twelve miles off the coast of maine. this island upbringing helped to shape her unique perspective on design. fashions and styles come and go on the mainland, but on the island the decades seem to linger. founded in 1998 by angela and her husband (furniture designer, sherwood hamill) angela adams design specializes in hand-tufted rugs and pairing these designs with handmade furniture. more on angela adams right here.


Fondue – Serves 4

1 clove of garlic, cut in 1/2 + rub inside of pot + wooden spoon.
2 cups dry white wine (320ml)
1 Tbsp. lemon juice (15ml)
1/2 lb. Emmentaler, diced (Diced cheese melts better + more smoothly) (225g)
1/2 lb. Gruyère, diced (Diced cheese melts better + more smoothly) (225g)
1-1 1/2 Tbs. cornstarch (15-22g)
3 Tbsp. kirsch (45ml)
white pepper + nutmeg to taste.
1 loaf French bread, dry or toasted + cut into cubes with crust on each side.

1. Heat the wine + lemon juice carefully on medium-low heat.
2. Add cheese gradually, stirring continuously in a figure-eight motion (not in a circle) with a wooden spoon.
3. Blend kirsch + cornstarch together
4. When mixture is bubbling, add the blended kirsch + cornstarch.
5. Cook 2-3 minutes, season with white pepper + nutmeg to taste.

Also, serve with potatoes roasted with garlic + rosemary, steamed broccoli, baby dill pickles, and dry white wine – served at room temperature, not chilled.

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[Angela. In addition to the bread, potatoes, broccoli and pickles are our favorite things to dip.]

Why I chose Fondue

Fondue is comfort food. Several members of the angela adams team have happy childhood memories about fondue. Nan fondly remembers her family’s red fondue pot. Betsy remembers how her mom made birthdays special with annual fondue party for friends. Fondue is a fun meal to enjoy with friends!

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[emmentaler + gruyère were selected at K. Horton’s Specialty Food shop in Portland, Maine]

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[Tegan Tanner]

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[Wyatt Tanner, Nan Tanner, Tegan Tanner and Angela]

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[White wine compliments the flavor of fondue]

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