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From: susan@sftig.UUCP (S.Eisen)
Newsgroups: net.cooks
Subject: Re: fondue recipe request
Message-ID: <558@sftig.UUCP>
Date: Sun, 28-Jul-85 15:57:45 EDT
Article-I.D.: sftig.558
Posted: Sun Jul 28 15:57:45 1985
Date-Received: Mon, 29-Jul-85 07:56:02 EDT
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Organization: AT&T Bell Laboratories, Summit, NJ
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> Does anyone have a moderately foolproof method for making fondue?


We got this from the wife of a friend, and have made it several times with
success.  I can't guarantee high altitudes, but good luck!

FONDUE - Serves 4

2/5 lb. Ementhaler (or other Swiss) cheese, grated
2/5 lb. Gruyere cheese, grated
2/5 lb. Appenzeller (or other smelly, sharp cheese), grated
1 1/2 cup dry white wine
1 Tbs. kirschwasser
1 Tbs. cornstarch

Rub bowl with a clove of garlic, mince the rest of the clove into the bowl.
Heat white wine until it bubbles.  Slowly add grated cheese, stirring in
figure 8 with a wooden spoon.  Mix kerschwasswer & cornstarch, add to cheese
mixture, stirring and heating until bubbly & homogenous.  Add nutmeg & pepper
to taste.

Serve with crusty French bread, cubed into fondue fork size pieces.

Note:
Like everything else, the fondue is as good as the cheese you put into it.
Try to go to a specialty cheese store that you know has fresh, different
kinds of cheeses.  Our store grates the cheese for us (great if you don't
own a food processor), so the rest is easy.