West Of Free Press — December 2022 - Flipbook - Page 21
P E R CL U
P
B
SU
By Aaron O’Brien
Comfort Foods Remind us of Home
No matter how far we may wander; familiar flavors can
take us right back to where we came from
N
othing says ‘welcome to middle age’
like touring college campuses with your
oldest child. Strolling around the treelined quads and endless maze of buildings,
each home to the best and brightest in their
academic fields, I was forced into a sober
acknowledgment that we are approaching
a new phase of family life. It seems like just
last week I was taking the training wheels
off her bike, bandaging up her bloody knees,
and swiftly reattaching the training wheels
for another try the following weekend. Now
she drives herself to school and work and is
thoughtfully considering essential choices
that will pave the way for her future.
When I was her age, my college
selection was primarily driven by distance —
getting as far away from home as possible.
Four-thousand miles away as it turned out.
Our daughter also appears to have the
same wanderlust. Her first two choices
are the University of Oxford and Trinity
College, Dublin. Ironically, she could end up
living in my home country while I continue
to live in hers. Aside from the trepidation
that comes with sending a child out into the
world, I am also filled with incredible pride
and admiration for her. Not just for having
the grades and determination to get into
a school like Oxford, but also for her spirit
of adventure and curiosity. It was fostered
and encouraged in me by my mother —
the same person who is now giddy at the
prospect of having a grandchild within
driving distance.
Of course, venturing off to the other
side of the world is tremendously exciting,
but it also comes with its own feeling of
loss, particularly around the holidays when
you would give anything just to snap your
fingers and be with all of the family you left
behind. Many of us replicate family holiday
traditions that make us feel closer to our
distant families. That tendency is as old as
migration itself. Of course, food is a huge
part of that and the meals we share together
know no boundaries or borders. Comfort
foods can remind us of home, or transport
us in a nostalgic haze to the past.
There is no greater comfort than
sharing a meal with friends and family,
particularly when that meal is a communal
pot of molten, gooey cheese. Originating
on the Alpine slopes of Switzerland,
fondue became massively popular in the
United States in the 1960s and ’70s and the
delightfully retro dish is now making quite
the comeback.
This recipe includes a whopping
one pound of cheddar cheese. I opted to
combine a sharp white cheddar, a spicy
chipotle cheddar, and an extra mature
English cheddar to get to the 1-pound mark.
You can get as creative as your tastebuds
apples, meats, or veggies are all delicious
doused in molten cheese. Our bright spark
of a daughter favors a warm, soft pretzel,
fresh out of the oven. So, wherever she
ends up going to college, be it Oxford,
Dublin, or somewhere closer, I know how
to lure her home for the holidays - her
favorite communal meal will be hot and
ready, pretzels and all.
will allow. Your choice of beer will also
determine the final flavor of your fondue.
Most recipes suggest something light like
a lager, but I’ve also made fondue with dark
stouts and brown bocks. This time I used
a classic of the Charleston beer scene, a
Kölsch from Coast Brewing Co.
What you dunk into your fondue is also
up to you. I opted for a crusty baguette, but
Aaron O’Brien is a native of Great Britain.
He and his wife Christina make up
local musical duo Oh Valentino. When
they’re not performing, they’re in their
West Ashley kitchen trying to prepare
something their kids will eat (or in this
case, a beverage made just for the parents
Cheddar & Beer Fondue
Ingredients
Instructions
• 1 pound of Cheddar cheese, shredded
1. Combine the cheese and the flour in a mixing bowl
• 1 tbsp plain flour
2. In a sturdy pot, bring the beer to a gentle boil and add the garlic, stirring
until aromatic
• 1 cup of beer from your favorite local brewery
3. Add the cheese and flour mixture a handful at a time, stirring along the way
to ensure it melts evenly
• 2 cloves of finely minced garlic
• 2 dashes or more of Worcestershire sauce
• 1 tsp mustard powder
4. Add the mustard and Worcestershire sauce and reduce the heat, cooking
slowly until everything is melty and gooey
5. Serve with friends and family, accompanied by raucous laughter
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DECEMBER 2022