hp@lanl.ARPA (07/19/85)
Does anyone have a moderately foolproof method for making fondue? High-altitude recipes would be especially appreciated; we haven't managed to get standard recipes to work at 8000 ft ... ...Akkana akkana%no-op@lanl.arpa ihnp4!escher!cnls!akkana
susan@sftig.UUCP (S.Eisen) (07/28/85)
> Does anyone have a moderately foolproof method for making fondue?
We got this from the wife of a friend, and have made it several times with
success. I can't guarantee high altitudes, but good luck!
FONDUE - Serves 4
2/5 lb. Ementhaler (or other Swiss) cheese, grated
2/5 lb. Gruyere cheese, grated
2/5 lb. Appenzeller (or other smelly, sharp cheese), grated
1 1/2 cup dry white wine
1 Tbs. kirschwasser
1 Tbs. cornstarch
Rub bowl with a clove of garlic, mince the rest of the clove into the bowl.
Heat white wine until it bubbles. Slowly add grated cheese, stirring in
figure 8 with a wooden spoon. Mix kerschwasswer & cornstarch, add to cheese
mixture, stirring and heating until bubbly & homogenous. Add nutmeg & pepper
to taste.
Serve with crusty French bread, cubed into fondue fork size pieces.
Note:
Like everything else, the fondue is as good as the cheese you put into it.
Try to go to a specialty cheese store that you know has fresh, different
kinds of cheeses. Our store grates the cheese for us (great if you don't
own a food processor), so the rest is easy.