for everyone who lost their fondue recipes when they lost their love beads smileys/wink.gif)
Swiss or Gruyere Fondue
1 split clove of garlic
1 lb Swiss or gruyere, coarsely grated
3 Tbs. flour
2 cups dry white wine
1 tbs. lemon juice
3 tbs. kirsch or brandy
dash of nutmeg
2 loaves French or Italian bread cut into cubes
mix cheese with flour, rub pot with garlic, add wine and place over medium heat. do not boil. when wine is hot, add the lemon juice. add the cheese, a handful at a time, stirring constantly with a wooden spoon until the cheese is melted. bring mixture to a bubble for an instant and add brandy and nutmeg, stirring in a figure eight pattern until well blended.
Cheddar Fondue
1 lb cheddar, coarsely grated
2 Tbs. flour
1 cup milk
1 tsps grated shallot or onion
1 tsps Worcestershire sauce
dash of cayenne
2 loaves French or Italian bread cut into cubes
mix cheese with flour. Heat milk in fondue pot, add onion and bring milk to a near boil. add the cheese, a handful at a time, stirring
constantly with a wooden spoon until the cheese is melted. add Worcestershire sauce, cayenne and salt to taste.
************
remember, what you put into the pot is what you get out of the pot. use a good wine. a good wine is not necessarily an expensive wine.
there are some really great wines coming out of Australia, S. Africa and Chile. check the alcohol content on the label and look for anything over 12.5%. it means the wines weren't "rushed" and were allowed to
work. I had a chardonay from Chile last week - $6.25, that was every bit as good as a $20 bottle. lucky find. when you open the
bottle, pour yourself a glass before adding any to the pot. if you wouldn't drink it don't cook with it.
enjoy!
Swiss or Gruyere Fondue
1 split clove of garlic
1 lb Swiss or gruyere, coarsely grated
3 Tbs. flour
2 cups dry white wine
1 tbs. lemon juice
3 tbs. kirsch or brandy
dash of nutmeg
2 loaves French or Italian bread cut into cubes
mix cheese with flour, rub pot with garlic, add wine and place over medium heat. do not boil. when wine is hot, add the lemon juice. add the cheese, a handful at a time, stirring constantly with a wooden spoon until the cheese is melted. bring mixture to a bubble for an instant and add brandy and nutmeg, stirring in a figure eight pattern until well blended.
Cheddar Fondue
1 lb cheddar, coarsely grated
2 Tbs. flour
1 cup milk
1 tsps grated shallot or onion
1 tsps Worcestershire sauce
dash of cayenne
2 loaves French or Italian bread cut into cubes
mix cheese with flour. Heat milk in fondue pot, add onion and bring milk to a near boil. add the cheese, a handful at a time, stirring
constantly with a wooden spoon until the cheese is melted. add Worcestershire sauce, cayenne and salt to taste.
************
remember, what you put into the pot is what you get out of the pot. use a good wine. a good wine is not necessarily an expensive wine.
there are some really great wines coming out of Australia, S. Africa and Chile. check the alcohol content on the label and look for anything over 12.5%. it means the wines weren't "rushed" and were allowed to
work. I had a chardonay from Chile last week - $6.25, that was every bit as good as a $20 bottle. lucky find. when you open the
bottle, pour yourself a glass before adding any to the pot. if you wouldn't drink it don't cook with it.
enjoy!