Author Topic: Fondue  (Read 547 times)

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Thipu1

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Fondue
« on: November 08, 2013, 10:51:20 AM »
SWill Cheese Fondue.

1/2 garlic clove
1 2/3 cups dry white wine
1 pound Gruyere, grated coarse
2 teaspoons cornstarch
1/4 cup Kirsch, plus additional for thinning the fondue
Freshly grated nutmeg to taste.

Rub the inside of the fondue pot with garlic
Add the wine and heat over moderately low heat
Add the Gruyere by the handfuls, stirring until the cheese is melted andrhe mixture is blended well.  Keep the mixture just below the simmering point.

In a small bowl, thoroughly mix the cornstarch and 1/4 cup ofthe kirsch.
Add to the Gruyere mixture with nutmeg and pepper to taste.
Heat the fondue, stirring constantly until it just begins to bubble.  DO NOT LET IT BOIL.

Bring to table.  If the fondue becomes too thick,add additional Kirsch. 

jpcher

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Re: Fondue
« Reply #1 on: November 08, 2013, 04:29:00 PM »
Curious -- what do you dip in the fondue?


Library Dragon

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Re: Fondue
« Reply #2 on: November 08, 2013, 04:38:39 PM »
We use bread cubes.  In theory it's a great use for left over, slightly stale bread, but it rarely gets to that point in my house.  I buy a baguette, cut it into cubes and slightly toast them.   

I also like pears, apples, and other spear-able fruit that goes with cheese. 

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Thipu1

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Re: Fondue
« Reply #3 on: November 09, 2013, 10:34:01 AM »
Curious -- what do you dip in the fondue?

We dip various things.  French bread is the standard but we also use ham, salami, broccoli, boiled potato and apple.   
« Last Edit: November 09, 2013, 11:29:42 AM by Thipu1 »

jpcher

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Re: Fondue
« Reply #4 on: November 09, 2013, 02:37:11 PM »
Thanks. That sounds delicious!

For some reason I could only think of bread as a dipper. :-\

sweetonsno

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Re: Fondue
« Reply #5 on: November 11, 2013, 02:18:55 AM »
Sounds fab.

Tini

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Re: Fondue
« Reply #6 on: November 11, 2013, 04:11:51 AM »
Grapes are nice, too. Oh, and if you the tiniest potatoes you can find, boil them in their jackets, halve them and then fry them on the cut surface until brown and crisp (little sprinkle of salt doesn't hurt, either), it tastes even better than boiled ones and they don't fall of the fondue fork so easily. The skin and the fried bit hold them together much better.
I also put little bowls of dry dips out, like poppy seeds, toasted sesame seeds, curry powder... adds more variety and interest.