Recipe: Cheese Fondue

Posted by

Pat, CT on 4:50:34 pm 5/27/98:

In Reply to:

Re: REQUEST: 1970'S THEME PARTY posted by Pat, CT on
4:29:20 pm 5/27/98:

Just couldn't leave ya hanging:

This recipe is from The Joy of Cooking (1974 ed.)

TIPS: Whatever cheeses used must be natural, not
processed/pasteurized types. Wine should be a dry white. Kirsch
is best but you can sub cognac or applejack. Have all ingredients
measured and ready to add with one hand, your other hand will be
stirring with a wooden spoon from the time the wine is hot until the
fondue is ready to eat. Approx. 10 minutes cooking time.

CHEESE FONDUE:

grate 1 lb. Emmenthaler or 1/2 lb. Emmenthaler and 1/2 lb.
Gruyere cheese.
Rub a heavy saucepan with a clove of garlic.
Pour 2 cups dry white wine into the pan. While it is heating
uncovered, over moderately high heat, pour 3 TBS. kirsch into a
cup. Stir 1 tsp. cornstarch into the kirsch until well dissolved.

When wine shows small foamy bubbles but is not boiling add
coarsely shredded cheese gradually, stirring constantly. Keep heat
mod/high but do not allow to boil. Continue adding cheese until
you can feel a slight resistance to the spoon. Stir vigorously and
add the kirsch mixture. Continue cooking and stirring until fondue
begins to thicken. Add nutmeg, pepper or paprika to taste.

Quickly transfer to a heatproof heavy pan which can be placed
over an alcohol lamp or chafing dish, or an electric skillet adjusted
to low heat. After transfer continue stirring on low heat until the
guests take over, dipping crusty French or Italian bread cut into 1"
chunks, using small forks, into the sauce. (The veggies mentioned
above are good, too.) WOW, I can't believe I just typed this
recipe.