“The best part is the krut, or la religieuse,” states Dara lustily as she draws a fork-full from the pot. “It’s the crusty cheese layer at the bottom of the pot and it’s best to use a fork to scrape or lift it off and then eat it. I could eat cheese fondue all day.” After the sharing and tasting of little bites, and once the vittles and veggies have all been cooked, it’s time to move to the next stage of the game. Dessert. And Kelley’s famous Blondies. “I would happily bypass the movies and stay home with a plate of these. They are amazing,” Kelley says, but then warns, “It’s crucial not to over cook them as they get hard quick.” So what makes them so delicious? “The secret lies in the brown butter and sprinkling of sea salt at the end that brings out the sweetness of the chocolate
and cuts the buttery taste of the cookie.” Judging by the number of clamoring hands reaching for seconds—it’s obvious the cookies are a sweet success for both the iitty bitties and the adults. While the kids crunch on cookies, and the dog lingers patiently for any errant crumbs, the adults clear the table and then sit back to enjoy a leisurely nog of warming Hot Buttered Rums and relive the accomplishments of the day—no lost gloves, ski lessons that coerce the kids to “make your skis like french fries” and “now pizzas”, plus new terrain conquered by the 4-year-old—and they’re busy plotting their next outdoor adventure. Sun Valley? Grand Targhee? Maybe they’ll just stay here in Utah. Any which way, the fondue pots and recipes are ready for the trip.
The debut issue of the online food magazine that loves food bloggers, their recipes and photography.