On 4/23/2015 4:11 PM, Whirled Peas wrote:
> 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!

+2 I have an actual fondue pot. I haven't used it in a couple of
years, this might just be an incentive. I love cheese fondue with some
nice crusty bread for dipping. And yes, I use canned heat (sterno)
rather than a spirit/alcohol burner under the pot.

Jill