1960s Vermont Cheddar Fondue | Holiday Appetizers Through the Decades
With the 1960′s the country moved into an era of JFK, the Beatles, and the Civil Rights movement. Hemlines were shorter, cigarette smoke filled the air, and women continued to join the workforce in record numbers, increasing the growing national dependence on the wonder of convenience foods (Cool Whip!) and appliances (Electric Can Openeners!).
The holiday season during the 1960′s was kid-friendly and colorful, with the premieres of television specials like Rudolph the Red-Nosed Reindeer (1964) and A Charlie Brown Christmas (1965), which are still favorites today. Popular items under the Christmas tree were Easy Bake Ovens, G.I. Joe and Barbie dolls, and the art-friendly Etch a Sketch. Holiday parties featured aluminum Christmas trees, Burl Ives on the hi-fi, and a table laden with things like gelatin molds, stuffed celery, and pots of hot, cheesy fondue.
When tackling the 1960′s this week for the series, I was met with a big surprise. Despite the abundance of “classic” sixties appetizers (hello cream cheese), the pages of Yankee left me high and dry. The food department during most of that era consisted of a column called “Recipe with a History,” featuring just one recipe each issue (good heavens!) that tended to favor soups, puddings, cakes, and a lot of mincemeat pies, usually Grandma’s, and always with plenty of suet.
Determined to bring you an authentic 1960′s appetizer, I took to the Yankee Magazine Facebook page, asking our fans which appetizers they think of or remember from the sixties. All of the answers were fun to read, but Micheline Hull Dolan and Roy Littlefield sold me when they mentioned fondue.
Fondue is essentially glorified melted cheese, and we all know Vermont cheddar is the best cheese out there, so I tracked down a 2009 Yankee recipe for Vermont Cheddar Fondue, and stitched it all together where it should have been — back in the 1960′s!
To start, dry white wine is simmered with minced garlic and bay leaves, before lots and lots of Vermont sharp cheddar cheese is added.
Once the wine, garlic, and bay leaves have simmered long enough, the freshly grated cheddar is added in small batches, then whisked to make sure it’s completely dissolved before adding more cheese.