It’s a few hours until midnight (EST) and we’re celebrating kind of quietly this year. For the first time we’re not headed to a party or hosting a dinner soiree. It’s just me, Tim, Belle, Conor, some shrimp cocktail, a bottle of sparkling cider for them, and a bottle of the good stuff for us. While our bubbly chills in a bucket of snow out back, I wanted to take the time to wish you all a very happy new year. Hopefully your belly is full and you’re with those you love, or at least find mildly amusing.
And one food thing–I decided to do all finger foods tonight for us and the kids and was inspired by a recipe from the new Barefoot Contessa book for a baked fontina. It’s sort of like a fondue but even easier because all of the ingredients are placed in a cast iron pan and it’s then put under the broiler to melt. 
Barefoot places cubed fontina (about 1.5 lb) in a cast iron pan and then drizzles it with a 1/4 cup of olive oil; six cloves of garlic, sliced; 1 tsp chopped rosemary; 1 tsp chopped thyme; salt and pepper. I did about half fontina and half gruyere; skipped the thyme because I didn’t have any; and added sliced chorizo, nestled amongst the cheese cubes.
Stick the pan under the broiler (making sure the rack is not directly under the flames but halfway down) and cook for about six minutes, or until all is melted and bubbly.
Serve with sliced bread or sturdy crackers. Enjoy molten cheese before New Year guilt sets in.
