Fondue!

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Zohar
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Fondue!

Postby Zohar » Fri Feb 29, 2008 7:20 am UTC

I'm going to make cheese fondue with friends for the first time. Any tips? Some recipes say I should add some Kirschwasser (I think that's how it's spelled...) to the cheese. What if I don't have it? What other alcohol can I use instead? At worst I just won't add it.

Also, what kind of stuff should be dipped? Bread, obviously. I'll also use lightly-cooked broccoli and cauliflower. What else do you like in it?

I thought for dessert something light, like a fruit sorbet.
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Re: Fondue!

Postby hermaj » Fri Feb 29, 2008 7:52 am UTC

My friend uses white wine in his - other than the fact he was a bit heavy handed with it last time it was pretty nice.

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Re: Fondue!

Postby 22/7 » Fri Feb 29, 2008 7:56 am UTC

Tortilla chips might be kind of boring. What you might want to do is go to your local grocer and try to get a few different types of bread, in small loaves if available. Then everyone can just share those loaves for their dipping delight. Other than that, I'm not really sure. Cheese fondue is a tad limited in the kinds of things you can dip in it (at least, that I'm aware of).

Enjoy! Fondue's a blast and a lot of fun.
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Re: Fondue!

Postby Kendo_Bunny » Fri Feb 29, 2008 9:27 am UTC

Use a splash of white wine, and maybe some nice light spices. Interestingly, Granny Smith apples taste delicious dipped in cheese fondue. I seem to remember you being a vegetarian, so some of my other favorite suggestions are out, but, yeah. A couple kinds of cubed bread, some cruciform veggies, and apples. Baked potatoes are also good, if you're making a stronger fondue, but might be a bit too starchy for a lighter cheese.

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Re: Fondue!

Postby Rocciamax » Sun Mar 02, 2008 12:21 pm UTC

Zohar wrote:I'm going to make cheese fondue with friends for the first time. Any tips? Some recipes say I should add some Kirschwasser (I think that's how it's spelled...) to the cheese. What if I don't have it? What other alcohol can I use instead? At worst I just won't add it.


Some use white wine in fondue, and some other add some Kirsch... i'd prefer it plain, only cheese, nothing added.
Maybe just an egg yolk.
Obviously, the critical part is the cheese... Fondue made out of alpine hut Fontina ("Fontina d'alpeggio")is a Gift from the Gods of the Cheese :D

Also, what kind of stuff should be dipped? Bread, obviously. I'll also use lightly-cooked broccoli and cauliflower. What else do you like in it?


Well, I think you won't consider Speck* or Mocetta*... darn, italian cousine (esp. apline) is not indicated for veggies:(
Try backed potatoes and walnuts.

* these are typical ham-like preparates, very tasty.

I thought for dessert something light, like a fruit sorbet.


Surely. Usually, after a Fondue session, there's no room left for anything - except, maybe, a tiny sip of... er... what's the english for "grappa" (distillated liquor made out of what's left from grapes after squeezing)?

You may also try the raclette, swiss variant for fondue, but you'll need a peculiar cheese (that is, raclette cheese)

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Re: Fondue!

Postby Zohar » Sun Mar 02, 2008 2:17 pm UTC

Success!

We had the fondue yesterday. It was very nice. We ended up dipping bread and lightly boiled broccoli and cauliflower. The sorbet was excellent (mango and passion fruit) as a dessert.

As for the recipe itself:
About 0.5L white wine
450 gr. Gruyere cheese
450 gr. Emmental cheese
1 clove of garlic
5 tsp. cornflour mixed with some more wine (just so it's liquid)
Pepper, garlic powder and salt

Rubbed garlic on sides of pot (it was written in some recipes but I don't think it had much of an effect). Boiled wine, slowly added the cheeses. Once they were melted the blend was still not very homogenous, but after adding the cornflour and mixing it constantly on a low fire for a few minutes, it turned out good. After tasting it I added some spices.

We were six hungry guys and it was enough. We could've easily finished another 200 gr. of cheese but what we had was enough, still.

I was very surprised that it all fit in one conventional fondue pot.

Next time (if there is one), I'll use lesser-quality cheese, since it was very expensive.
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Re: Fondue!

Postby Girl™ » Wed Mar 05, 2008 5:57 am UTC

I didn't realize that the classic recipe for cheese fondue included Kirsch. Seems like it would be a bit too strong, but I'd like to try it. We had some the other night that used a nice lager, which was pretty tasty.

Has anyone tried making fondue without the whole silly setup? I was just going to melt it down in my double boiler and bring the whole thing to the table while it's still hot.

Rocciamax wrote:Surely. Usually, after a Fondue session, there's no room left for anything - except, maybe, a tiny sip of... er... what's the english for "grappa" (distillated liquor made out of what's left from grapes after squeezing)?


It's called grappa here, too. :)
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Re: Fondue!

Postby Moo » Wed Mar 05, 2008 3:28 pm UTC

Girl™ wrote:Has anyone tried making fondue without the whole silly setup? I was just going to melt it down in my double boiler and bring the whole thing to the table while it's still hot.
When it's just for us at home, my mom just makes it in her big electric frying pan. Especially for a meat fondue (where the oil must stay pretty hot) it works a treat. So yeah, that should work, as long as the water in the bottom pan (I am thinking of the right thing, right?) stays warm enough. May require the occasional quick trip to the kitchen to reheat but nothing major, I imagine.
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Re: Fondue!

Postby Lenary » Sun Apr 27, 2008 9:46 pm UTC

when it's in season (it just went out of season, and the season is very strict, only avaliable for 2 months of the year), Mont d'Or(can also be called Vacherin, or any combination of the two) is a very good fondue substitute... i'll find a recipie, but explain the concept...

you have a cheese in a wooden case...it's fairly squidgy...
you bake it, perhaps putting stuff like garlic or white wine into it,

you then serve it still in the pot, with heated baguettes... like a fondue, only much quicker... <30 mins to cook and eat...

i'm not sure of its avaliability in us, but it is avaliable in the uk, waitrose stocks second rate versions of it, by the same name, but they aren't that good...
find a real French cheese-monger is your best bet, or a upmarket deli...it seems it is avaliable in the us as the second link implies by the fact it's a New York Magazine article
About the cheese...
recipe, using only baguettes is best... and put the wine on after 10 mins of the 25 mins cooking time...
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Re: Fondue!

Postby Moo » Mon Apr 28, 2008 6:57 am UTC

...or you could just do it with any camembert sold in a wooden box? It might not be as nice as your recommended cheese but it works a treat. I've also had it as a starter at a country pub run by two guys of whom one is Anthony Worral Thompson and at a Cafe Rouge. DeLICious. Indeed a much easier alternative, if not as decadent - I will give this cheese of which you speak a go if I ever come accross it though.
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