Fondue question

[Anonymous]

All you folks who are planning fondue for Christmas Eve: do you have a nice fondue set to recommend?

[Anonymous]

I like electric rather than sterno.

We are using my parents old set - a 70's original.

[Anonymous]

We just use a crockpot

[Anonymous]

Anonymous wrote:
We are using my parents old set - a 70's original.

Me too. I've often seen them in thrift shops.

[Anonymous]

Thanks! Do you have a favorite recipe for cheese fondue? I've never had a lot of success in the past so need something idiot proof.

[Anonymous]

I am also looking for a recommendation-for a set and the cheese.

[Anonymous]

Yes, very simple.

2-3 tablespoons of butter, melted.

2 tablespoons of flour, well mixed with melted butter. Cook it for 5-6 minutes. It should start to smell cooked. This is your roux.

One can or bottle of beer. Don't go too dark. Lager or a red is nice, pour it in and stir until well blended.

Add shredded sharp (or to your taste) cheese. We prep a 1 lb. brick and add incrementally to see how it thickens.

Stir and melt. You can add a variety of spices if you want: paprika, or mustard, or pepper, for example.

[Anonymous]

Anonymous wrote:Yes, very simple.

2-3 tablespoons of butter, melted.

2 tablespoons of flour, well mixed with melted butter. Cook it for 5-6 minutes. It should start to smell cooked. This is your roux.

One can or bottle of beer. Don't go too dark. Lager or a red is nice, pour it in and stir until well blended.

Add shredded sharp (or to your taste) cheese. We prep a 1 lb. brick and add incrementally to see how it thickens.

Stir and melt. You can add a variety of spices if you want: paprika, or mustard, or pepper, for example.

Sounds more like cheese soup. Also delicious, but not the same.

You want 1lb emmanteler or gruyere. It's been a while, but my recipe called for mashing a garlic clove & rubbing the inside of the pot, then adding white wine (1 cup?). Melt the cheese, add some kirsch & cornstarch. I think it was the Joy of cooking recipe I used. Tasty.

[Anonymous]

Oh it also called for a little nutmeg

[Anonymous]

FWIW, raclette is a little easier and more flexible for other things on the menu.

[Anonymous]

Anonymous wrote:Yes, very simple.

2-3 tablespoons of butter, melted.

2 tablespoons of flour, well mixed with melted butter. Cook it for 5-6 minutes. It should start to smell cooked. This is your roux.

One can or bottle of beer. Don't go too dark. Lager or a red is nice, pour it in and stir until well blended.

Add shredded sharp (or to your taste) cheese. We prep a 1 lb. brick and add incrementally to see how it thickens.

Stir and melt. You can add a variety of spices if you want: paprika, or mustard, or pepper, for example.

My Swiss husband is puking while reading this recipe for his beloved fondue.

[Anonymous]

The recipe we have always used is sauterne, sharp cheddar tossed with flour, and a dash of paprika. Made in a double boiler and served in '70s-style perfection.

[Anonymous]

1 glove of garlic minced and also rub the pot with it.
1 pound of swiss, half pound of cheddar
1 bottle of beer.
(I think you also add a Tab. of flour with the beer. Melt cheese with garlic first.)

[Anonymous]

Beer does not belong in fondue.

[Anonymous]

Oh my, no it doesn't. Hand me the kirsch.