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Fondue Help

14 years ago

Forty years ago my maid of honor's wedding gift to me was a bright orange fondue pot on a beautiful wood lazy Susan base. Fondue pots were really "in" in 1971. I am having her and her DH over for dinner in late December and I would like to make it a fondue party and see if she remembers the pot. My menu is Caesar salad, cheese fondue with baguette and apples, and tenderloin and mushroom fondue in peanut oil. I would do a chocolate fondue, too, but she is bringing dessert.

Do any of you great cooks have a good cheese fondue recipe? The last one I made, even though it had Emmenthaler, Kirsch and Riesling and sounded wonderful on paper, was not really that good.

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Comments (3)

User
14 years ago
Here is the recipe I use and we love it. I make it two or three times a winter.

Cheese Fondue

2 Tbl cornstarch or potato flour
1/4 Cup kirsch (cherry brandy)
1 Clove garlic
1 1/2 Cup dry, white wine
12 ounces shredded Emmentaler cheese
12 ounces shredded Gruyere cheese
1/4 Tsp white pepper
1/4 Tsp nutmeg

Combine the cornstarch and kirsch. Set aside. Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.) Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.

This original/traditional cheese fondue recipe is still best served with the original dipper; serve with 2 to 3 loaves of crusty French bread, cut into 1 cubes. Serves 6.

Note: Although it only calls for bread as a dipper we also enjoy, parboiled or steamed broccoli, cauliflower, asparagus and mini potatoes....but the bread is my favourite!
lindac
14 years ago
If you are having 3 kinds of fondue,,,,or well 2 kinds since she is bringing dessert....you will need another fondue pot...
Chase's recipe is wonderful.....and I have also made fondue subbing cheddar for the Gruyere....and beer for the wine and brandy for the kirsch.
Totally different but still good~
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paprikash
Original Author
14 years ago
Thanks, ladies -- next week I'll do Chase's recipe as written and Lindac's with cheddar and beer and let DH decide. I have enough pots -- two ceramic for cheese and chocolate and my wedding gift which is metal for the oil.

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