Anonymous
12/20/2014 06:56
Subject: Re:Fondue question
Oh my, no it doesn't. Hand me the kirsch.
Anonymous
12/20/2014 01:32
Subject: Fondue question
Beer does not belong in fondue.
Anonymous
12/19/2014 22:31
Subject: Fondue question
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.)
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
12/19/2014 22:01
Subject: Fondue question
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
12/19/2014 21:07
Subject: Fondue question
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
12/19/2014 20:56
Subject: Fondue question
FWIW, raclette is a little easier and more flexible for other things on the menu.
Anonymous
12/19/2014 20:28
Subject: Re:Fondue question
Oh it also called for a little nutmeg
Anonymous
12/19/2014 20:28
Subject: Fondue question
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
12/19/2014 20:08
Subject: Fondue question
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.
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
12/19/2014 20:00
Subject: Fondue question
I am also looking for a recommendation-for a set and the cheese.
Anonymous
12/19/2014 15:23
Subject: Fondue question
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
12/19/2014 15:20
Subject: Fondue question
Anonymous wrote:
We are using my parents old set - a 70's original.
Me too. I've often seen them in thrift shops.
Anonymous
12/19/2014 15:17
Subject: Re:Fondue question
We just use a crockpot
Anonymous
12/19/2014 15:08
Subject: Fondue question
I like electric rather than sterno.
We are using my parents old set - a 70's original.
Anonymous
12/19/2014 13:32
Subject: Fondue question
All you folks who are planning fondue for Christmas Eve: do you have a nice fondue set to recommend?