On 4/23/2015 3:09 PM, Ed Pawlowski wrote:
> On 4/23/2015 12:22 PM, KenK wrote:
>> A story about fondue on NPR news this morning caught my interest. A very
>> very brief Google for recipes seem to indicate it is rather high fat.
>> True?
>> Am I missing something very good? I've never tasted it that I can recall.
>>
>> Perhaps a simple recipe?
>>
>> TIA
>>
>
> The traditional Swiss Fondue is cheese and wine so it is high fat.
>
> Usually, two to four cheeses, white wine are added to the pot. I always
> start by heating the wine and adding the cheeses so they melt. I've
> seen recipes that call for a little flour added as a thickener and some
> nutmeg added at the end. Some Kirsh as nice too. Cheese usually include
> Gruyere and Emmentaler as they have good flavor and melt well.
>
> We have it a couple of times a year on a cold Saturday night accompanied
> by a bottle of wine. Or with a couple of good friends and conversation.
> Simple and fun.

I'd say you are right but I think the Kirsch is *essential* in cheese
fondue. The dips for the cooked beef are a point of the enjoyment for
beef fondue. Here's a selection and there are more, tho about three
would be all that you wanted.

http://www.bestfondue.com/fondue-dipping-sauce.html

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.