Fondue. Probably

Swiss Cheese Fondue

1 clove garlic, crushed
1-1/2 c. dry white wine
1 Tbs. brandy, kirsch or lemon juice
1 lb. (4 cups) shredded swiss cheese
3 Tbs. flour
dash pepper
dash ground nutmeg
cubes of french bread

Rub garlic inside fondue pot or saucepan. Pour wine into the pot and heat
on low but do not boil. Stir in brandy, kirsch or lemon juice.

Meanwhile, toss the cheese with the flour until well coated. Add cheese by
handfuls to the hot wine mixture in the fondue pot, stirring with a wooden
spoon until cheese incorporates and is nicely melted. Add pepper and
nutmeg, adjust seasonings to taste.

Spear chunks of bread on long-handled fondue forks and dip into the cheese
mixture.

Cheddar Fondue

2 c. half & half
2 Tbs. Worcestershire sauce
2 tsp. dry mustard
2 cloves garlic
2 lbs. shredded mild cheddar
3 Tbs. all purpose flour
French bread, peeled, cooked deveined shrimp and/or cooked diced ham

Rub the fondue pot with garlic. Over low heat, heat half & half,
Worcestershire sauce and mustard powder until hot. Toss cheese with flour
and then add gradually to the fondue pot stirring until smooth. Add salt &
pepper to taste.

Serve fondue by spearing pieces of shrimp, ham or bread on long-handled
fondue forks and dipping in the cheddar cheese sauce.
************************************************** ******
Additional ideas of course include spearing and dipping fresh veggies like
broccoli florets, cauliflower, carrots, celery... whatever veggies benefit
from a nice dip in a "cheesy sauce"

Jill

jmcquown wrote:

> Fondue. Probably
>
> Swiss Cheese Fondue
>
> 1 clove garlic, crushed
> 1-1/2 c. dry white wine
> 1 Tbs. brandy, kirsch or lemon juice
> 1 lb. (4 cups) shredded swiss cheese
> 3 Tbs. flour
> dash pepper
> dash ground nutmeg
> cubes of french bread
>
> Rub garlic inside fondue pot or saucepan. Pour wine into the pot and
> heat on low but do not boil. Stir in brandy, kirsch or lemon juice.
>
> Meanwhile, toss the cheese with the flour until well coated. Add
> cheese by handfuls to the hot wine mixture in the fondue pot, stirring
> with a wooden spoon until cheese incorporates and is nicely melted.
> Add pepper and nutmeg, adjust seasonings to taste.
>
> Spear chunks of bread on long-handled fondue forks and dip into the
> cheese mixture.
>
> Cheddar Fondue
>
> 2 c. half & half
> 2 Tbs. Worcestershire sauce
> 2 tsp. dry mustard
> 2 cloves garlic
> 2 lbs. shredded mild cheddar
> 3 Tbs. all purpose flour
> French bread, peeled, cooked deveined shrimp and/or cooked diced ham
>
> Rub the fondue pot with garlic. Over low heat, heat half & half,
> Worcestershire sauce and mustard powder until hot. Toss cheese with
> flour and then add gradually to the fondue pot stirring until smooth.
> Add salt & pepper to taste.
>
> Serve fondue by spearing pieces of shrimp, ham or bread on
> long-handled fondue forks and dipping in the cheddar cheese sauce.
> ************************************************** ******
> Additional ideas of course include spearing and dipping fresh veggies
> like broccoli florets, cauliflower, carrots, celery... whatever
> veggies benefit from a nice dip in a "cheesy sauce"
>
> Jill


Jill,

It all sounds nice and such, but a sausage gravy fondue and bisquits
might be fun, Oh the joys of fondue OOPS'!

--
Andy
http://tinyurl.com/dzl7h

Andy wrote:
> jmcquown wrote:
>
>> Fondue. Probably
>>
> Jill,
>
> It all sounds nice and such, but a sausage gravy fondue and bisquits
> might be fun, Oh the joys of fondue OOPS'!

Andy, don't get me started on sausage gravy and biscuits!

Jill

jmcquown wrote:

> Andy wrote:
>> jmcquown wrote:
>>
>>> Fondue. Probably
>>>
>> Jill,
>>
>> It all sounds nice and such, but a sausage gravy fondue and bisquits
>> might be fun, Oh the joys of fondue OOPS'!
>
> Andy, don't get me started on sausage gravy and biscuits!
>
> Jill


Terribly sorry!
I take it back!
Forget I mentioned it!
Whatever was I thinking?



--
Andy
http://tinyurl.com/dzl7h

"jmcquown" > wrote in message
. ..
> Andy wrote:
> > jmcquown wrote:
> >
> >> Fondue. Probably
> >>
> > Jill,
> >
> > It all sounds nice and such, but a sausage gravy fondue and bisquits
> > might be fun, Oh the joys of fondue OOPS'!
>
> Andy, don't get me started on sausage gravy and biscuits!
>
> Jill
>
>

I'm doing Fondue for Xmas..........but my hubby may not want bread! Sausage
dipped in the Swiss Cheese fondue sounds like an awesome substitute! I
wouldn't have thought of it, thank you!

kili

kilikini wrote:
> "jmcquown" > wrote in message
> . ..
>> Andy wrote:
>>> jmcquown wrote:
>>>
>>>> Fondue. Probably
>>>>
>>> Jill,
>>>
>>> It all sounds nice and such, but a sausage gravy fondue and bisquits
>>> might be fun, Oh the joys of fondue OOPS'!
>>
>> Andy, don't get me started on sausage gravy and biscuits!
>>
>> Jill
>>
>>
>
> I'm doing Fondue for Xmas..........but my hubby may not want bread!
> Sausage dipped in the Swiss Cheese fondue sounds like an awesome
> substitute! I wouldn't have thought of it, thank you!
>
> kili

You are welcome. Get some of those 'lil Smokie sausages or polish sausage
and cut it into slices... dunk and enjoy Should be something TFM will
eat. You eat some, too!

Jill

On Wed, 7 Dec 2005 03:53:30 -0600, "jmcquown" >
wrote:

>Fondue. Probably
>
>Swiss Cheese Fondue
>
>1 clove garlic, crushed
>1-1/2 c. dry white wine
>1 Tbs. brandy, kirsch or lemon juice
>1 lb. (4 cups) shredded swiss cheese
>3 Tbs. flour
>dash pepper
>dash ground nutmeg
>cubes of french bread

I know I already said it.... Skip the flour! The resulting fondue will
lose most of its taste if you put 3 tbsp flour in it. And that's too
much wine. Start with half of it, then pour more in as and if needed.
Oh, and no nutmeg - at least if you really want a Swiss style fondue.

Nathalie in Switzerland

On Wed, 07 Dec 2005 12:04:57 GMT, "kilikini"
> wrote:

>I'm doing Fondue for Xmas..........but my hubby may not want bread! Sausage
>dipped in the Swiss Cheese fondue sounds like an awesome substitute!

....if you manage to digest it. Cheese is fatty already... If you don't
want bread, boiled small potatoes, cut in half, work nicely.

Nathalie in Switzerland

Nathalie Chiva wrote:
> On Wed, 7 Dec 2005 03:53:30 -0600, "jmcquown" >
> wrote:
>
>> Fondue. Probably
>>
>> Swiss Cheese Fondue
>>
>> 1 clove garlic, crushed
>> 1-1/2 c. dry white wine
>> 1 Tbs. brandy, kirsch or lemon juice
>> 1 lb. (4 cups) shredded swiss cheese
>> 3 Tbs. flour
>> dash pepper
>> dash ground nutmeg
>> cubes of french bread
>
> I know I already said it.... Skip the flour! The resulting fondue will
> lose most of its taste if you put 3 tbsp flour in it. And that's too
> much wine. Start with half of it, then pour more in as and if needed.
> Oh, and no nutmeg - at least if you really want a Swiss style fondue.
>
> Nathalie in Switzerland

Obviously this is a U.S. recipe. Thank you for your advice... I'll take it!

Jill

On Wed, 07 Dec 2005 14:40:31 +0100, Nathalie Chiva
> wrote:

>On Wed, 7 Dec 2005 03:53:30 -0600, "jmcquown" >
>wrote:
>
>>Swiss Cheese Fondue
>>
>>1 clove garlic, crushed
>>1-1/2 c. dry white wine
>>1 Tbs. brandy, kirsch or lemon juice
>>1 lb. (4 cups) shredded swiss cheese
>>3 Tbs. flour
>>dash pepper
>>dash ground nutmeg
>>cubes of french bread
>
>I know I already said it.... Skip the flour! The resulting fondue will
>lose most of its taste if you put 3 tbsp flour in it. And that's too
>much wine. Start with half of it, then pour more in as and if needed.
>Oh, and no nutmeg - at least if you really want a Swiss style fondue.
>
>Nathalie in Switzerland

Thanks, Nathalie. I remember enjoying cheese fondue at home when I
was growing up, but I don't recall being bowled over by the taste of
wine. When people have served it to me more recently, I've always
found the taste of the wine to overshadow the flavor of the cheese.

Do you have the Official Nathalie Chiva Swiss Fondue recipe handy? I'd
love to try your version. Maybe we'll give this a try for New Year's
Eve.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Wed, 07 Dec 2005 14:41:55 +0100, Nathalie Chiva
> wrote:

>On Wed, 07 Dec 2005 12:04:57 GMT, "kilikini"
> wrote:
>
>>I'm doing Fondue for Xmas..........but my hubby may not want bread! Sausage
>>dipped in the Swiss Cheese fondue sounds like an awesome substitute!
>
>...if you manage to digest it. Cheese is fatty already... If you don't
>want bread, boiled small potatoes, cut in half, work nicely.

Kili, maybe a better choice for your dinner would be meat fondue
cooked in peanut oil. The only carbs TFM would have to worry about
might be in a sauce that you'd dip the cooked meat into.

We've always used beef, but you can use pork, chicken, shrimp, etc.,
etc. I wouldn't fondue chicken without first marinating it in
something, though.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Wed, 07 Dec 2005 07:55:37 -0600, Damsel in dis Dress
> wrote:

>Kili, maybe a better choice for your dinner would be meat fondue
>cooked in peanut oil. The only carbs TFM would have to worry about
>might be in a sauce that you'd dip the cooked meat into.

Oh, and, duh! You can also cook very thin slices of meat and
vegetables in hot vegetable broth. It's Japanese. What the heck is
that called?

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Damsel in dis Dress" > wrote in message
...
> On Wed, 07 Dec 2005 14:40:31 +0100, Nathalie Chiva
> > wrote:
>
> >On Wed, 7 Dec 2005 03:53:30 -0600, "jmcquown" >
> >wrote:
> >
> >>Swiss Cheese Fondue
> >>
> >>1 clove garlic, crushed
> >>1-1/2 c. dry white wine
> >>1 Tbs. brandy, kirsch or lemon juice
> >>1 lb. (4 cups) shredded swiss cheese
> >>3 Tbs. flour
> >>dash pepper
> >>dash ground nutmeg
> >>cubes of french bread
> >
> >I know I already said it.... Skip the flour! The resulting fondue will
> >lose most of its taste if you put 3 tbsp flour in it. And that's too
> >much wine. Start with half of it, then pour more in as and if needed.
> >Oh, and no nutmeg - at least if you really want a Swiss style fondue.
> >
> >Nathalie in Switzerland
>
> Thanks, Nathalie. I remember enjoying cheese fondue at home when I
> was growing up, but I don't recall being bowled over by the taste of
> wine. When people have served it to me more recently, I've always
> found the taste of the wine to overshadow the flavor of the cheese.
>
> Do you have the Official Nathalie Chiva Swiss Fondue recipe handy? I'd
> love to try your version. Maybe we'll give this a try for New Year's
> Eve.
>
> Carol
> --

I'd actually prefer the taste of the wine, but that's just me.

kili <---- the lush

"Nathalie Chiva" > wrote in message
...
> On Wed, 07 Dec 2005 12:04:57 GMT, "kilikini"
> > wrote:
>
> >I'm doing Fondue for Xmas..........but my hubby may not want bread!
Sausage
> >dipped in the Swiss Cheese fondue sounds like an awesome substitute!
>
> ...if you manage to digest it. Cheese is fatty already... If you don't
> want bread, boiled small potatoes, cut in half, work nicely.
>
> Nathalie in Switzerland

If he won't want bread, he won't want potatoes! It's those dreaded carbs he
*claims* to not want to eat. I've seen him eat plenty, believe me. I would
have never thought of potatoes in fondue, but gosh, why not!? Sounds yummy
to me. I'm up for it, thanks!

kili

"Damsel in dis Dress" > wrote in message
...
> On Wed, 07 Dec 2005 14:41:55 +0100, Nathalie Chiva
> > wrote:
>
> >On Wed, 07 Dec 2005 12:04:57 GMT, "kilikini"
> > wrote:
> >
> >>I'm doing Fondue for Xmas..........but my hubby may not want bread!
Sausage
> >>dipped in the Swiss Cheese fondue sounds like an awesome substitute!
> >
> >...if you manage to digest it. Cheese is fatty already... If you don't
> >want bread, boiled small potatoes, cut in half, work nicely.
>
> Kili, maybe a better choice for your dinner would be meat fondue
> cooked in peanut oil. The only carbs TFM would have to worry about
> might be in a sauce that you'd dip the cooked meat into.
>
> We've always used beef, but you can use pork, chicken, shrimp, etc.,
> etc. I wouldn't fondue chicken without first marinating it in
> something, though.
>
> Carol
> --

I grew up eating meat fondue (chicken, beef & shrimp) dipped in sauces. I
also grew up with Swiss Cheese fondue. For Xmas, oh heck yeah, I want to
appease *MY* appetite for a change. Give me good bread, cheese, wine and
such. I'm going to *have* swiss cheese fondue. I'm tired of going with
what TFM wants to eat. I want what *I* want, and since I bought the fondue
pot, that's what I'm gonna get. :~) I'm feeling empowered!

kili

In article >,
Damsel in dis Dress > wrote:

> On Wed, 07 Dec 2005 07:55:37 -0600, Damsel in dis Dress
> > wrote:
>
> >Kili, maybe a better choice for your dinner would be meat fondue
> >cooked in peanut oil. The only carbs TFM would have to worry about
> >might be in a sauce that you'd dip the cooked meat into.
>
> Oh, and, duh! You can also cook very thin slices of meat and
> vegetables in hot vegetable broth. It's Japanese. What the heck is
> that called?
>
> Carol

Shabu-Shabu Thin sliced meat cooks in Boiling water.
Tibetan or Chineses hot pot comes to mind too.

Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

In article
>,
William Wagner > wrote:

> In article >,
> Damsel in dis Dress > wrote:
>
> > On Wed, 07 Dec 2005 07:55:37 -0600, Damsel in dis Dress
> > > wrote:
> >
> > >Kili, maybe a better choice for your dinner would be meat fondue
> > >cooked in peanut oil. The only carbs TFM would have to worry about
> > >might be in a sauce that you'd dip the cooked meat into.
> >
> > Oh, and, duh! You can also cook very thin slices of meat and
> > vegetables in hot vegetable broth. It's Japanese. What the heck is
> > that called?
> >
> > Carol
>
> Shabu-Shabu Thin sliced meat cooks in Boiling water.
> Tibetan or Chineses hot pot comes to mind too.
>
> Bill

I would not use water.

Ew! :-(
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Wed, 07 Dec 2005 09:54:59 -0500, William Wagner
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> Oh, and, duh! You can also cook very thin slices of meat and
>> vegetables in hot vegetable broth. It's Japanese. What the heck is
>> that called?
>>
>> Carol
>
>Shabu-Shabu Thin sliced meat cooks in Boiling water.
>Tibetan or Chineses hot pot comes to mind too.
>
>Bill

THANK YOU! Boiling water, huh? I was thinking it was broth, but I
imagine there's some room for play, depending on what you're cooking
and which country's style you're using.

Have you done this yourself, Bill? I haven't, but it might be fun
sometime. Would love to hear from someone who's tried it. :-)

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Damsel in dis Dress" > wrote in message
...
> On Wed, 07 Dec 2005 09:54:59 -0500, William Wagner
> > wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
> >
> >> Oh, and, duh! You can also cook very thin slices of meat and
> >> vegetables in hot vegetable broth. It's Japanese. What the heck is
> >> that called?
> >>
> >> Carol
> >
> >Shabu-Shabu Thin sliced meat cooks in Boiling water.
> >Tibetan or Chineses hot pot comes to mind too.
> >
> >Bill
>
> THANK YOU! Boiling water, huh? I was thinking it was broth, but I
> imagine there's some room for play, depending on what you're cooking
> and which country's style you're using.
>
> Have you done this yourself, Bill? I haven't, but it might be fun
> sometime. Would love to hear from someone who's tried it. :-)
>
> Carol
> --
>

I grew up on Meat fondue, Carol. It was so much fun! My mom had raw
chicken, beef and shrimp and a myriad of sauces. I've never done meat
fondue because a.) all the sauces would be a PITA and b.) cleaning the
dishes from the sauces would be a PITA. I GREW UP with a dishwasher, but
currently *I* am the dishwasher, so, no way do I want to make more dishes
for myself. If anyone cares to try meat fondue, however, this is what you
do.......

Peanut oil, (if you have an allergy, sorry, this works the best.) heat until
bubbling.

Stick the meat of choice on the fondue skewers and cook to desired
consistency. Then dip into......

sweet/sour sauce
raisin/orange sauce
Pineapple/mango chutney
BBQ sauce
Teriyaki sauce - any variation
Sherried mushrooms
Alfredo sauce
Garlic Butter

You can use an assortment of sauces. It's up to the imagination. These are
just what my mom used to do. It was a fun, family thing because we all had
to sit around the table to eat. Got to sit where the fondue pot is, right?

Try it, you'll like it.

kili

In article >,
Damsel in dis Dress > wrote:

> On Wed, 07 Dec 2005 09:54:59 -0500, William Wagner
> > wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
> >
> >> Oh, and, duh! You can also cook very thin slices of meat and
> >> vegetables in hot vegetable broth. It's Japanese. What the heck is
> >> that called?
> >>
> >> Carol
> >
> >Shabu-Shabu Thin sliced meat cooks in Boiling water.
> >Tibetan or Chineses hot pot comes to mind too.
> >
> >Bill
>
> THANK YOU! Boiling water, huh? I was thinking it was broth, but I
> imagine there's some room for play, depending on what you're cooking
> and which country's style you're using.
>
> Have you done this yourself, Bill? I haven't, but it might be fun
> sometime. Would love to hear from someone who's tried it. :-)
>
> Carol

I've had it here numerous times. The boiling water may be a broth.
Mongolian hot pot another option.

Check out One-pot cooking P 265

Japanese Cooking A simple Art
Tsuji
1980
isbn 0-87011-399-2

With luck available in your local library system

http://www.artfuldiner.com/sagami.html local to me does magic.

All I've done is drop shaved Ribeye into very hot water a little at a
time. Then served with sorba noodles cooked in the same broth.. Cukes
on the side pickled. Few mushrooms and a few cabbage leaves diced too.
Broth forms as the meal progresses. Fast and Fondue like. FUN


Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

On Wed, 7 Dec 2005 07:43:03 -0600, "jmcquown" >
wrote:

>Nathalie Chiva wrote:
>> I know I already said it.... Skip the flour! The resulting fondue will
>> lose most of its taste if you put 3 tbsp flour in it. And that's too
>> much wine. Start with half of it, then pour more in as and if needed.
>> Oh, and no nutmeg - at least if you really want a Swiss style fondue.
>>
>> Nathalie in Switzerland
>
>Obviously this is a U.S. recipe. Thank you for your advice... I'll take it!

Actually, I'm thinking the need for all that flour arises from putting
too much wine in (because then the fondue becomes much too runny). So
if you put less wine, problem solved, flour avoided...

Nathalie

On Wed, 07 Dec 2005 10:53:54 -0500, William Wagner
> wrote:

>I've had it here numerous times. The boiling water may be a broth.
>Mongolian hot pot another option.
>
>Check out One-pot cooking P 265
>
>Japanese Cooking A simple Art
>Tsuji
>1980
>isbn 0-87011-399-2
>
>With luck available in your local library system
>
>http://www.artfuldiner.com/sagami.html local to me does magic.
>
>All I've done is drop shaved Ribeye into very hot water a little at a
>time. Then served with sorba noodles cooked in the same broth.. Cukes
>on the side pickled. Few mushrooms and a few cabbage leaves diced too.
>Broth forms as the meal progresses. Fast and Fondue like. FUN

Thank you for the resource! If I can't get it at the library, I'm
pretty sure I can scare up a copy on eBay. Shaved ribeye. Now, that
sounds good!!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Wed, 07 Dec 2005 07:52:14 -0600, Damsel in dis Dress
> wrote:

>Do you have the Official Nathalie Chiva Swiss Fondue recipe handy? I'd
>love to try your version. Maybe we'll give this a try for New Year's
>Eve.

Well, actually, if you incorporate my suggestions, Jill's recipe is
pretty much the usual one, apart from the fact that we mix cheeses
here. So here goes:

Cheese fondue "moitié-moitié"
Serves 4
400g Gruyère (rind off)
400g Vacherin Fribourgeois (rind off)
2.5 dl dry white wine (to start, you may need more)
1 garlic clove
1 tsp cornstarch
1 very small glass Kirschwasser (optional, I don't use it)

Grate the Gruyère and cut the Vacherin into small cubes. Peel and
halve the garlic clove, rub the fondue pot with it and leave it in
(note: I actually put 5 or 6 halved garlic cloves in, my sons and I
love eating them...). Add the cheese, cornstarch and wine, heat on
medium heat until melted, stirring all the while with a wooden spoon.
If the fondue gets too thick, add wine and keep stirring. You have to
bring the fondue to a slow boil, and it has to be smooth and well
mixed. Then you put it on the table on a hot plate, add pepper as you
wish, and everybody eats by dipping cubes of bread in it.

Nathalie

Damsel in dis Dress wrote:
> On Wed, 07 Dec 2005 14:40:31 +0100, Nathalie Chiva
> > wrote:
>
>> On Wed, 7 Dec 2005 03:53:30 -0600, "jmcquown"
>> > wrote:
>>
>>> Swiss Cheese Fondue
>>>
>>> 1 clove garlic, crushed
>>> 1-1/2 c. dry white wine
>>> 1 Tbs. brandy, kirsch or lemon juice
>>> 1 lb. (4 cups) shredded swiss cheese
>>> 3 Tbs. flour
>>> dash pepper
>>> dash ground nutmeg
>>> cubes of french bread
>>
>> I know I already said it.... Skip the flour! The resulting fondue
>> will lose most of its taste if you put 3 tbsp flour in it. And
>> that's too much wine. Start with half of it, then pour more in as
>> and if needed. Oh, and no nutmeg - at least if you really want a
>> Swiss style fondue.
>>
>> Nathalie in Switzerland
>
> Thanks, Nathalie. I remember enjoying cheese fondue at home when I
> was growing up, but I don't recall being bowled over by the taste of
> wine. When people have served it to me more recently, I've always
> found the taste of the wine to overshadow the flavor of the cheese.
>
> Do you have the Official Nathalie Chiva Swiss Fondue recipe handy? I'd
> love to try your version. Maybe we'll give this a try for New Year's
> Eve.
>
> Carol

I should have quoted the recipe as being from "Betty Crocker". Yes,
apparently Betty needed to be bowled over by the taste of wine because she
spent every spare moment in the kitchen, cooking and cleaning and cooking
again And she had to wear a dress and pearls when she cooked, too. LOL

I might just veer away from Betty's recipe and use smoked grueyere for the
fondue. I'll cut back on the wine... more for me!

Jill

Nathalie Chiva wrote:
> On Wed, 7 Dec 2005 07:43:03 -0600, "jmcquown" >
> wrote:
>
>> Nathalie Chiva wrote:
>>> I know I already said it.... Skip the flour! The resulting fondue
>>> will lose most of its taste if you put 3 tbsp flour in it. And
>>> that's too
>>> much wine. Start with half of it, then pour more in as and if
>>> needed.
>>> Oh, and no nutmeg - at least if you really want a Swiss style
>>> fondue.
>>>
>>> Nathalie in Switzerland
>>
>> Obviously this is a U.S. recipe. Thank you for your advice... I'll
>> take it!
>
> Actually, I'm thinking the need for all that flour arises from putting
> too much wine in (because then the fondue becomes much too runny). So
> if you put less wine, problem solved, flour avoided...
>
> Nathalie

No need to avoid flour here; I'm not on the alledged "Atkins" diet. But
you're definitely right; less wine. It's a sauce, not a drink!

Jill

"Damsel in dis Dress" > ha scritto nel messaggio
...
> On Wed, 07 Dec 2005 14:41:55 +0100, Nathalie Chiva
> > wrote:
>
>>On Wed, 07 Dec 2005 12:04:57 GMT, "kilikini"
> wrote:
>>
>>>I'm doing Fondue for Xmas..........but my hubby may not want bread!
>>>Sausage
>>>dipped in the Swiss Cheese fondue sounds like an awesome substitute!
>>
>>...if you manage to digest it. Cheese is fatty already... If you don't
>>want bread, boiled small potatoes, cut in half, work nicely.
>
> Kili, maybe a better choice for your dinner would be meat fondue
> cooked in peanut oil. The only carbs TFM would have to worry about
> might be in a sauce that you'd dip the cooked meat into.
>
> We've always used beef, but you can use pork, chicken, shrimp, etc.,
> etc. I wouldn't fondue chicken without first marinating it in
> something, though.
>
> Carol

Something like "fondue bourguignon"!
Cheers
pandora
> --
>
> http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Wed, 7 Dec 2005 07:43:03 -0600, "jmcquown" >
> wrote:
>
>>Nathalie Chiva wrote:
>>> I know I already said it.... Skip the flour! The resulting fondue will
>>> lose most of its taste if you put 3 tbsp flour in it. And that's too
>>> much wine. Start with half of it, then pour more in as and if needed.
>>> Oh, and no nutmeg - at least if you really want a Swiss style fondue.
>>>
>>> Nathalie in Switzerland
>>
>>Obviously this is a U.S. recipe. Thank you for your advice... I'll take
>>it!
>
> Actually, I'm thinking the need for all that flour arises from putting
> too much wine in (because then the fondue becomes much too runny). So
> if you put less wine, problem solved, flour avoided...
>
> Nathalie

Does the swiss recipe require flour? I thought It didn't require.
Pandora
>

On Wed, 7 Dec 2005 10:33:02 -0600, "jmcquown" >
wrote:

>Nathalie Chiva wrote:
>> Actually, I'm thinking the need for all that flour arises from putting
>> too much wine in (because then the fondue becomes much too runny). So
>> if you put less wine, problem solved, flour avoided...
>>
>> Nathalie
>
>No need to avoid flour here; I'm not on the alledged "Atkins" diet. But
>you're definitely right; less wine. It's a sauce, not a drink!

Oh, I didn't even think about low carb of that sort of thing - only
that adding flour takes away, for some reason, part of the cheese
taste.

Nathalie in Switzerland, not on a diet

On Wed, 7 Dec 2005 17:44:37 +0100, "Pandora" >
wrote:

>
>"Nathalie Chiva" > ha scritto nel
>messaggio ...
>> Actually, I'm thinking the need for all that flour arises from putting
>> too much wine in (because then the fondue becomes much too runny). So
>> if you put less wine, problem solved, flour avoided...
>>
>> Nathalie
>
>Does the swiss recipe require flour? I thought It didn't require.
>Pandora

No it doesn't. But I was wondering why on earth the US recipe used it
- and I realized it's because it's flawed, too much wine, hence the
"need" for flour.

Nathalie in Switzerland

Damsel in dis Dress wrote:
> Nathalie Chiva wrote:
> "kilikini" wrote:
>
> >>I'm doing Fondue for Xmas..........but my hubby may not want bread! Sausage
> >>dipped in the Swiss Cheese fondue sounds like an awesome substitute!
>
> >...if you manage to digest it. Cheese is fatty already... If you don't
> >want bread, boiled small potatoes, cut in half, work nicely.

My issue is indigestion from wheat, so bread is out for me.

> Kili, maybe a better choice for your dinner would be meat fondue
> cooked in peanut oil. The only carbs TFM would have to worry about
> might be in a sauce that you'd dip the cooked meat into.

Fondue is wonderfull At-food if you ignore the bread.

Instead of bread use brocolli florets. The cheese sticks to the
bumps and it tastes great. Even better if you have a deep fry
fondue course brocolli florets deep fry to a wonderful crispy
texture. Cauliflower also works great in the cheese course but
it is too solid to deep fry well.

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Wed, 7 Dec 2005 17:44:37 +0100, "Pandora" >
> wrote:
>
>>
>>"Nathalie Chiva" > ha scritto nel
>>messaggio ...
>>> Actually, I'm thinking the need for all that flour arises from putting
>>> too much wine in (because then the fondue becomes much too runny). So
>>> if you put less wine, problem solved, flour avoided...
>>>
>>> Nathalie
>>
>>Does the swiss recipe require flour? I thought It didn't require.
>>Pandora
>
> No it doesn't. But I was wondering why on earth the US recipe used it
> - and I realized it's because it's flawed, too much wine, hence the
> "need" for flour.

Ohhh! Now I undserstand. here in Piedmont doesn't use wine for fondue.
So they don't use flour, too!
Thank you
Pandora
>
> Nathalie in Switzerland
>

jmcquown wrote:
> Nathalie Chiva wrote:
>
>>On Wed, 7 Dec 2005 03:53:30 -0600, "jmcquown" >
>>wrote:
>>
>>
>>>Fondue. Probably
>>>
>>>Swiss Cheese Fondue
>>>
>>>1 clove garlic, crushed
>>>1-1/2 c. dry white wine
>>>1 Tbs. brandy, kirsch or lemon juice
>>>1 lb. (4 cups) shredded swiss cheese
>>>3 Tbs. flour
>>>dash pepper
>>>dash ground nutmeg
>>>cubes of french bread
>>
>>I know I already said it.... Skip the flour! The resulting fondue will
>>lose most of its taste if you put 3 tbsp flour in it. And that's too
>>much wine. Start with half of it, then pour more in as and if needed.
>>Oh, and no nutmeg - at least if you really want a Swiss style fondue.
>>
>>Nathalie in Switzerland
>
>
> Obviously this is a U.S. recipe. Thank you for your advice... I'll take it!
>
> Jill
>
>



Add just enough flour to keep the grated cheese shreds from sticking
together -- it'll help cheese melt without getting stringy and
separating. (3 tbsp looks like too much flour) Use a very tart northern
European wine. David Rosengarten explained why on his "Taste" show back
when FoodTV had decent programming, but I don't remember the reason.
1.5 cups is probably too much wine and might be why the recipe calls for
so much flour.

Best regards,
Bob

kilikini wrote:

> "Damsel in dis Dress" > wrote in message
> ...
>
>>On Wed, 07 Dec 2005 09:54:59 -0500, William Wagner
> wrote:
>>
>>
>>>In article >,
>>>Damsel in dis Dress > wrote:
>>>
>>>
>>>>Oh, and, duh! You can also cook very thin slices of meat and
>>>>vegetables in hot vegetable broth. It's Japanese. What the heck is
>>>>that called?
>>>>
>>>>Carol
>>>
>>>Shabu-Shabu Thin sliced meat cooks in Boiling water.
>>>Tibetan or Chineses hot pot comes to mind too.
>>>
>>>Bill
>>
>>THANK YOU! Boiling water, huh? I was thinking it was broth, but I
>>imagine there's some room for play, depending on what you're cooking
>>and which country's style you're using.
>>
>>Have you done this yourself, Bill? I haven't, but it might be fun
>>sometime. Would love to hear from someone who's tried it. :-)
>>
>>Carol
>>--
>>
>
>
> I grew up on Meat fondue, Carol. It was so much fun! My mom had raw
> chicken, beef and shrimp and a myriad of sauces. I've never done meat
> fondue because a.) all the sauces would be a PITA and b.) cleaning the
> dishes from the sauces would be a PITA. I GREW UP with a dishwasher, but
> currently *I* am the dishwasher, so, no way do I want to make more dishes
> for myself. If anyone cares to try meat fondue, however, this is what you
> do.......
>
> Peanut oil, (if you have an allergy, sorry, this works the best.) heat until
> bubbling.


All the research I've read on this says ppl with peanut or soy allergies
do not react to "highly refined" peanut or soy oils. Most do not react
to "refined" peanut oils. "Cold pressed" or "expeller pressed" oils can
be a problem, but nobody would use them for deep frying because of the
cost and the lower smoke points.

Bracing for the onslaught by the peanut police,
Bob

"jmcquown" wrote ....
> Fondue. Probably
>
..Lovely recipes saved and snipped.

Here's another to consider (yes, I've made it and enjoyed it)---

CHIPOTLE CHEESE FONDUE (Gourmet, January 1995 - Epicurious)

1/2 pound finely diced Gruyère cheese (about 2 cups)

1/2 pound finely diced Emmenthal cheese (about 2 cups)

1 1/2 tablespoons cornstarch

2 large garlic cloves, halved

1 1/3 cups dry white wine

1 tablespoon fresh lemon juice

2 to 3 tablespoons kirsch

freshly nut nutmeg to taste if desired

3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2
tablespoons)

fried shallots (recipe follows), thinly sliced scallion greens, and/or
crumbled cooked bacon for stirring into fondue is desired

Accompaniments: assorted cooked vegetables such as broccoli, carrots, pearl
onions, potatoes, bread sticks, and cubes of day-old French, Italian, or
sourdough bread.

*available at Hispanic markets and some specialty foods shops

In a bowl toss together cheeses and cornstarch. Rub inside of a heavy 3- to
4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and
lemon juice. Bring liquid just to a boil and stir in cheese mixture by
handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and
stir in kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a
fondue pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon if using and serve fondue
with accompaniments for dipping. (Stir fondue often to keep combined.)

Fried Shallots

Can be prepared in 45 minutes or less.

1 1/2 cups thinly sliced shallots (about 8 large)

4 tablespoons vegetables oil

In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat,
stirring, until golden brown. Transfer shallots with a slotted spoon to
paper towels to drain and season with salt. Makes about 2/3 cup.

Serves 4

On Wed, 07 Dec 2005 17:03:15 -0600, zxcvbob >
wrote:


>Add just enough flour to keep the grated cheese shreds from sticking
>together -- it'll help cheese melt without getting stringy and
>separating. (3 tbsp looks like too much flour)

Cornstarch works better, 1 tsp at most. I assure you *no* Swiss cook
would put flour in fondue.

Nathalie in Switzerland

"Nathalie Chiva" > wrote in message
...
> On Wed, 07 Dec 2005 17:03:15 -0600, zxcvbob >
> wrote:
>
>
> >Add just enough flour to keep the grated cheese shreds from sticking
> >together -- it'll help cheese melt without getting stringy and
> >separating. (3 tbsp looks like too much flour)
>
> Cornstarch works better, 1 tsp at most. I assure you *no* Swiss cook
> would put flour in fondue.
>
> Nathalie in Switzerland

Yeah, I've always used corn starch to coat the cheese in my fondue.

kili