Subj : Feed a Crowd - 05
To   : All
From : Dave Drum
Date : Fri Dec 30 2022 19:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cheese Fondue
Categories: Vegetables, Cheese, Wine, Potatoes
     Yield: 3 servings

     1    Baguette
     1 lb Small, bite-size potatoes
     1 cl Garlic; halved
     1 c  Dry white wine
     1 tb Cornstarch
 2 1/2 lb Gruyere; coarse grated
     8 oz Appenzeller; coarse grated
     8 oz Vacherin Fribourgeois;
          - coarse grated *
     1 tb Kirschwasser
          Fresh ground black pepper
17 1/2 oz Jar cornichons; drained,
          - transferred to a serving
          - bowl
     1 lg Egg; opt

 * or cut into very small cubes if too soft to grate

 Cut the baguette into bite-size pieces, and put in a
 serving bowl. Scrub the potatoes, and transfer to a pot
 of water over medium heat; boil until tender, about 20
 minutes. Drain, and set aside to cool in a serving bowl.

 When you’re about 15 minutes from sitting down at the
 table, rub the inside of a fondue pot with the cut end
 of the garlic, then discard the garlic. Whisk together
 the wine and cornstarch, then pour through a fine-mesh
 strainer into the fondue pot. Put the pot over medium
 heat and continue to whisk until the liquid comes to a
 simmer, then turn down the heat a little and ditch the
 whisk for a wooden spoon. Add the Gruyère and
 Appenzeller, gently stirring to help it heat and melt
 evenly. When it’s almost smooth, turn the heat down to
 low, and add the Vacherin Fribourgeois. It might look
 alternately lumpy and oily, but keep stirring, and it
 will get smooth again.

 At this point, you may need to adjust the texture of the
 fondue to make it just right for dipping. If it’s too
 thick and resisting the wooden spoon, add a splash of
 white wine to thin it slightly. Season with a tablespoon
 of kirschwasser and a few grinds of black pepper, and
 stir well. Take the fondue pot to the table, where you
 can keep it warm over a lit Sterno, and stir it
 occasionally to keep the bottom from browning. (If it
 gets too hot and you have an adjustable lid for the
 flame, turn it down or off. If it cools too much and
 solidifies, carry it back to the kitchen and stir it
 over higher heat.) Serve with bread, potatoes and
 cornichons on the side.

 When you get down to the bottom of the pot, if you’ve
 still got an appetite, crack an egg directly into the
 fondue pot, and let it cook over the last bits of
 browning cheese. When the white is about set but the
 yolk is still runny, turn off the heat below the pot,
 and dip in any remaining bread.

 By: Tejal Rao

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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