Aeagle.245
net.cooks
utcsrgv!utzoo!decvax!ucbvax!ihnss!eagle!cw
Sun Mar  7 11:48:16 1982
Another Fondue Recipe including Reasons for Choices

                             Cheese Fondue

      Ingredients

      1 clove     garlic split
      1 cup       dry white wine
      1 lb        grated Swiss cheese
      2 Tbs       cornstarch

      Method

      Heat the wine in the fondue pot and throw in the clove of
      garlic.  Do not bring the wine to a boil; fish out the
      garlic and go on to the next step just before the wine would
      boil.

      Toss the grated cheese with the cornstarch in a bowl.  Add
      the cheese to the wine in handfuls and stir each handful in
      until it starts to melt.  When all the cheese has been
      added, grind some fresh black pepper over the pot, stir
      again, and serve at the table.

      Notes

      This simple recipe makes perfect fondue every time.  Notice
      that there is no kirsch or brandy, an extra fondue can well
      do without.  At the table, the fondue must be kept warm over
      a candle or sterno flame.  Be careful not to burn the pan
      bottom.  The best bread is crispy crust French bread.  Real
      Swiss -- Gruyere and Emmenthaler -- make a more pronounced
      flavor, but be careful not to use too much hard cheese or
      the texture will be stringy and the cheese will not melt
      properly.  I generally mix about one part Gruyere (the stronger
      flavored) with two parts Emmenthaler.  If you do not use
      reasonably good cheese, the flavor is bland and disappointing;
      too sharp a flavor is also disconcerting.  I do not use kirsch
      because I do not care for the sharp flavor it adds.

      This recipe will easily serve two people and might stretch to
      three.  Serve with green salad after an appetizer or soup.
      If you plan to have a main course, do not allow guests to eat much
      fondue.  A good white wine is an outstanding complement and I like
      to use the same wine in the fondue.  My taste runs to spicy and
      fruity German wines for use with fondue.


      Charles Wetherell
      eagle!cw

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