Dangling Conversations

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Mmmmm....Fondue

Posted 23 Mar, 2005 at 11:09 by wendy in /FoodDrink | Permanent link

So after several years of wanting to try making my own fondue, but being somewhat apprehensive because I wasn't exactly sure what to put in it (my friend in Switzerland seems to just go to her local cheese shop and ask for a 'Fondue mix' and they give her a big bag of grated cheese), I finally did some looking around on the internet and found a recipe which seemed to have the right list of ingredients and instructions that sounded like what I remember seeing people do. Of course I modified it somewhat...I'm incapable of just following a recipe:

Fondue for 4

Grate all the cheese and put in a reasonably large pot. In a small glass, mix lemon juice with cornstarch and a small amount of wine...you just want to make sure the cornstart doesn't clump up when you add it to the fondue. Add everything except the bread to the pot with the cheese, you can add a little less wine than you think you might need so that you'll have some room for adjusting the consistency later (don't want it to be too runny). Melt over fairly low heat, stirring constantly. You don't want to bring it to a boil, just have it steaming gently. Everything should mix together fairly uniformly.

This was so yummy...I can't believe I waited 5 years before attempting this on my own. Possibly the boyfriend who hates cheese has something to do with this...he went elsewhere last night :)

For those who are interested, here is the recipe I modified...just left out the Appenzeller cheese, and added more garlic...because garlic is yummy. They have some amusing fondue tips...including get someone else to clean the pot.

Comments (1 comment so far)
The next time you try this -- and I'm sure that there's going to be a next time -- you might want to use a Gewurtztraminer or a dry Riesling for the white wine. Vidals tend to be on the sweet side, although I don't know that that's a hard-and-fast rule. (There's one Vidal wine called "Riunisi" by Willow Heights that works quite well for cooking of all kinds.)

Also, make sure I'm around for it. ;)
Posted 2005/3/23 09:55:53 by matt
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