Morgen's Note: This recipe was created for Huckberry's Fall Guide to Camping. Casey was overworked, so we sent him, along with friends Liz and Adam into the Hudson Valley for a little weekend retreat where they feasted on a host of Casey-made recipes.
We packed up the car, cranked up the Spotify playlist, and hit the road. Adam and Liz and I had been eager to escape the city for a couple days and a fall camping trip—cooking around the fire, drinking with abandon, peeing in the woods—seemed like the ideal remedy.
No kidding, I could eat this every day. I would never see 30, but it would be a happy death.
For the fondue:
- 1 tablespoon olive oil
- 1 small shallot
- a handful of cherry tomatoes
- a few rosemary sprigs
- 1 lb of a softer cheese (I prefer Fontina)
- lemon zest
1. While your skillet is getting nice and hot, thinly slice the shallot and halve the tomatoes. I always salt my tomatoes a few minutes before adding them to things. It creates a much more distinctly tomato flavor.
2. Cube the cheese and pluck the rosemary. This goes quick, so you want everything ready to go.
3. Pull your skillet off the heat, add the oil, and throw in the shallots. Stir everything around to keep from burning. Golden brown is the goal.
4. Add the tomatoes and rosemary and slide back onto the heat. Let it all simmer, stirring occasionally, until the tomatoes are soft and breaking up. Drop in the cheese cubes and keep a careful eye on it. As the cheese melts, keep stirring it so that it doesn’t start browning. Pull of the heat when almost all the cheese is melted and let it sit.
For the garlic toasts:
- Focaccia or a crusty loaf
- a few fresh garlic cloves
1. Slice your bread and rub one side with a raw garlic clove. I like to pretend I’m coloring in the bread with a crayon. This will add a subtle garlic flavor to the toast.
2. Throw the bread on the rack and turn quickly. The coals will toast it faster than you expect. If you want a lighter toast, place the bread on the periphery of the rack away form direct heat.
The final dish:
1. Give your fondue one last stir to incorporate all the flavors. Drizzle a healthy amount of Bees Knees on top. Trust me, you’ll be sorry if you skip this step.
2. Spoon the hot, gooey, spicy, cheesy mess on a toast and go to town. This is not the time or place for judgment.