At the Sochi Winter Olympics yesterday, U.S. skier Bode Miller became the oldest athlete to medal in an Alpine event after winning the bronze medal in the men’s Super G. Figure skaters Meryl Davis and Charlie White finished the ice dance short program in first place, and will skate in the free dance today. The U.S. men’s ice hockey team beat Slovenia’s team 5-1 to advance to the quarterfinal. The women’s speed skating 1500m event was swept by the Netherlands.
Today we take a look at the 1992 Albertville Winter Olympics. Moguls, short track speed skating, and women’s biathalon all made their debut at these Winter Games. Because of the collapse of the Soviet Union Russia, Ukraine, Kazakhstan, Belarus, Uzbekistan and Armenia competed together as the Unified Team as their individual National Olympic Committees hadn’t yet been incorporated into the IOC. This was the first time since 1936 that Germany competed as one unified team. The Albertville Winter Olympics were also the last Winter Olympics to take place in the same year as the Summer Olympics.
Fondue is fairly popular all over France but it’s possibly most popular in the Rhone-Alps region, where Albertville is located. Fondue is incredibly easy to make and deceptively filling. You don’t need a fondue pot to make fondue, so don’t let that stop you. Without a fondue pot either use a double boiler or set up a small ceramic crock in a slightly larger pot of water. The idea is to make sure the cheese mixture is being heated indirectly either by the warm water or by the heat source underneath the fondue pot once the fondue is made. As for dippers, we’re fans of cubed French bread and cooked sausage. Apple chunks, cubed ham, cherry tomatoes, and blanched broccoli all make fantastic dippers as well.
- 1/2 lb. Emmenthaler cheese, shredded
- 1/2 lb. Gruyere cheese, shredded
- 2 Tbsp. cornstarch
- 1 garlic clove, halved
- 1 C. dry white wine
In a mixing bowl, combine the shredded cheese and cornstarch. Stir the cheese so it is evenly covered with the cornstarch. Set aside.
Rub the inside of a medium saucepan with the cut garlic, then discard the clover.
Add the wine to the pot and bring to a simmer over medium heat.
Slowly stir the cheese into the wine.
Stir the mixture constantly to prevent the cheese from seizing.
Cook until the cheese is melted and creamy.
Transfer the cheese to a fondue pot (if using) and set over a low flame to keep warm.
Arrange your dipping foods around the fondue pot and use long forks to spear them,then dip them into the cheese mixture.
Source: adapted from Simply Recipes