On 04/23/2015 12:09 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.

+1.
When I made this I would half-fill the fondue pot with a drinkable, but
inexpensive white wine (beer works too) and heat it on the stove. While
it was heating, I would shred half-and-half Emmentaler and Gruyere
cheese into a bowl, (key step here) dust the shreds with a couple Tbsp.
AP flour or cornstarch and mix thoroughly.

Drop a handful of the dusted cheese shreds into the hot wine, heat and
stir until melted, drop in another handful, heat and stir until melted.
Repeat until all the cheese is melted. Never had a failure due to the
fat separating when the cheese is pre-dusted. Depending upon the mood of
the moment, I might stir in some Kirsh, garlic or cayenne.

Light the canned heat, remove the fondue pot from the stove, place in
position on the stand over the flame and off you go!