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Special Edition: Golden Globes

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If you’re a frequent reader of this blog, then you’re probably a person who enjoys Hollywood awards shows as much as I do. The gowns, the terrible jokes, the uncomfortably awkward political acceptance speeches- I love it all. I’m not sure what or who the Hollywood Foreign Press Association is, but I do know that they put on one hell of an awards ceremony. It’s great to see film and television personalities drinking together in one room because my third love after films and cocktails is television. This is truly the trifecta for me.

My tradition when it comes to awards shows is to make a pot of fondue, a great cocktail, and lure my husband to the couch so we can make snarky comments about famous actresses together. This year, I’m using hard cider in both the fondue and the cocktail.


Golden Shandy

1 part chilled light-colored beer (such as Landshark)

1 part hard cider

1 part sprite or carbonated lemonade

Fresh Lime

Fresh Ginger

Muddle the lime and ginger together in a pitcher or large container. Top with beer, hard cider, and soda, and let sit for a few minutes to allow the flavors to combine. Pour over ice in a collins glass, and garnish with lime.

This drink is great for a crowd, or just for yourself. If you’ve got any non-drinkers in the group, substitute non-alcoholic sparkling cider for the hard stuff and leave out the beer. This is light enough that you can drink it all through the pre-show and the ceremony itself, and it goes very well with the fondue recipe.

Normandy-Style Fondue

1lb Camembert cheese

¼ lb Havarti cheese

1 ½ tbsp cornstarch

2 tbsp unsalted butter

½ cup minced shallot

1 ¼ cup dry, hard apple cider

2 tbsp fresh lemon juice

Crusty bread cubes, potato wedges, and apple wedges for dipping

Place the Camembert in the freezer for 30 minutes to firm the cheese. Using a sharp knife, carefully cut away and discard the rind, then coarsely chop the cheese. Toss the Camembert and Havarti cheese with the cornstarch and set aside.

In a large frying pan, melt the butter and saute the shallot until soft and translucent, about 3 minutes. Add 1 cup of the cider, and the lemon juice and bring to a low simmer. Gradually add the cheeses, a handful at a time, and stir gently until the mixture is creamy and the cheeses are completely melted. If it’s too thick, stir in more cider as needed. Transfer to fondue pot and enjoy!

I’m really looking forward to this year’s ceremony because I actually did see a staggering number of the nominated movies. In case you were interested, my favorite film of 2013 was Enough Said, but Inside Llewyn Davis was a close runner up. Regardless of who wins and loses, I know I can at least count on a great evening full of cheese, bread, and a golden, sparkling cocktail. Cheers!

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