Fondue Special at Beacon Hill Hotel & Bistro

BOSTON - Dec. 19, 2014 - PRLog -- WHAT: Join Beacon Hill Hotel & Bistro (BHHB) for the return of its Fondue Sundays featuring classic, French-style fondue! When the crisp winter air blankets New England and the ground is frozen and covered in snow, nothing warms a body faster than cozying up in the picturesque Beacon Hill Bistro with a hearty pot of hot fondue. Suitable to be shared as an appetizer or to be enjoyed as a main course ($26.00 per pot), guests will be treated to hot French fondue featuring the distinct tastes of Domaine Giachino Abymes from the Savoie, Bergkäse Alpenblumer, Emmentaler and Gruyére Vieux.

Served with rustic, hearty chunks of bread as well as small boiled potatoes and cornichons, guests will be wondering if they are in Beacon Hill or the Alps. Just in time to escape the elements in classic mountain style, Fondue Sundays will be served every Sunday beginning Sunday, January 4th, 2015 through the spring.  The special will be served during dinner service, 5:30PM to 10:00PM, in conjunction with BHHB's regular menu. Reservations are recommended by calling 617-723-7575.

WHERE:Beacon Hill Hotel & Bistro | 25 Charles Street, Boston, MA | 617-723-7575 |  www.beaconhillhotel.com.

WHEN: Beginning Sunday, January 4th, 2015 and available every Sunday from 5:30PM- 10:00PM until the spring.

COST: $26.00 per pot

RECIPE:Classic Fondue in French style

Ingredients:

3 oz dry white wine (Domaine Giachino Abymes from the Savoie)

Pinch kosher Salt

2 grinds white pepper, from a mill

5 passes fresh grated nutmeg

2 ounces Bergkäse Alpenblumer, grated

2 ounces Emmentaler, grated

2 ounces Gruyére Vieux, grated

1 clove of garlic, minced

1 tsp Kirschwasser

1/2 Tablespoon cornstarch

Directions:

Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.

In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once. Whisk over heat until the cheese has melted. Add the minced garlic.  Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.  Adjust the seasoning and serve hot.

About the BHHB:

The Beacon Hill Hotel & Bistro is both an intimate and authentic boutique hotel, and an award-winning Bistro in Boston’s historic Beacon Hill. The Hotel consists of 12 guest rooms and one in-room suite; blending both modern convenience and historical character reflected in its thoughtful and distinctive design.

The Bistro serves Breakfast, Lunch and Dinner, as well as, weekend Brunches and is open 365 days a year. Hours of operation are as follows:  Breakfast: Monday through Friday 7AM to 10AM &  Saturday and Sunday 7:30AM to 10AM, Lunch: Monday through Friday 11:30AM to 3PM, Brunch: Saturday and Sunday 10AM to 3PM,  Afternoon Bar Menu:  All Week 3PM to 5:30PM, Dinner:  Monday through Saturday 5:30PM to 11PM - Sunday- 5:30PM to 10PM.

The Beacon Hill Hotel & Bistro is located at 25 Charles Street and is adjacent to the Public Garden on the corner of Charles and Chestnut Street, easily accessible by T from either the Charles/MGH or Park Street Stations. For More information please call 617-723-1133 or 617-723-7575 or log on to: www.beaconhillhotel.com.