On 4/23/2015 3:51 PM, James Silverton wrote:
> 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
>
I forgot to add that Mongolian Hot-Pot where the meat is cooked at table
in meat broth is also a kind of fondue. This is mentioned at the URL I gave.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.