All Hallows Eve Supper

By Katie Barreira

This Halloween, for the first time since moving to Manhattan almost seven years ago, I will be receiving trick-or-treaters. As someone who participated in the ritual candy gathering far beyond the socially sanctioned age (I was still casing the neighborhood for candy when most kids my age had a plan of attack that included toilet paper), I take my new role as purveyor of treats very seriously.

Since Halloween falls on a pesky weeknight, it’s important to be prepared. I recall sitting down to dinner and getting only a few bites in before the doorbell would begin to ring. So, for Halloween dinner this year, I’ve decided to make a bubbling cauldron of cheese fondue with seasonal veggies for dipping; it’s the perfect meal to be taken in bites between my ghostly guests.

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Cauldron-o’-Cheese
Too busy fitting princess gowns and painting zombie faces to cook? This fondue can be made a day ahead, refrigerated right in its pot, and heated on the stovetop over low heat.

Serves 4 to 6

1 large clove garlic, halved
1 cup dry white wine (or substitute chicken broth)
3 cups shredded Swiss cheese (such as Emmentaler)
3 cups shredded Gruyère cheese
2 tablespoons cornstarch
1 tablespoon kirsch
Salt and pepper
Freshly grated nutmeg, for serving
Crusty bread cubes
Red grapes
Halved Brussels sprouts
Cauliflower florets

1. Rub the inside of a fondue pot or medium saucepan with the cut sides of the garlic. Add the wine or broth and bring to a simmer over medium heat.
2. In a bowl, toss the shredded cheeses with the cornstarch, then gradually stir into the wine until melted. Add the kirsch and cook, stirring occasionally, until bubbling, about 2 minutes. Season to taste with salt and pepper.
3. Just before serving, grate fresh nutmeg over top. Serve with skewers and bread cubes, grapes, Brussels sprouts and/or cauliflower florets for dunkers.

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