| The word fondue comes from the French
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| | try. When people talk about fondue this
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| word fondre and it means to melt or to
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| | is what they are talking about. Remember
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| blend. They should have named it after
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| | to use the real Gruyere and Emnenthaler
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| the French word for outstandingly
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| | cheeses and not some swiss from the
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| delicious but even that would be
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| | supermarket. You'll taste the difference
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| limiting. There are so many varieties and
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| | and so will your guests.Classic Cheese
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| types of fondues out there that perhaps
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| | Fondue
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| one word really can't describe it.I'm
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| | 1/2 lb Emnenthaler Cheese (shredded)
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| sure you've probably heard of or even
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| | 1/2 lb Gruyeye (shredded)
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| tried cheese fondue. It was popular in
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| | 1 clove Garlic
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| the 70ies. If you weren't around back
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| | 2 cups Dry White Wine
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| then, maybe you got a fondue pot as a
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| | 1 tbs Lemon Juice
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| wedding present and have been meaning to
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| | 2 tbs Flour
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| try it. Or maybe you have never tried it
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| | 3 tbs Kirsch (also known as Kirschwasser
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| at all. Whatever your background, this
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| | - cherry brandy)
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| guide will show you the basics of cheese
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| | 1/4 tsp White Pepper
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| fondue and hopefully get you excited to
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| | Nutmeg and/or Paprika to tasteRub the
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| experiment with the many other varieties
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| | inside of the fondue pot with the garlic
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| such as hot oil, broth or dessert
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| | clove - add clove to pot or disgard it
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| fondues.Cheese fondue originated in the
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| | (your choice)
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| alps at the end of winter when food
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| | Heat up the White Wine & Lemon Juice -
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| supplies were low. Farmers would use what
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| | should be hot but do not boil
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| they had on hand to feed their families.
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| | Reduce heat to low and slowly add cheese
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| Cheese, bread and wine were usually all
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| | while stirring
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| that was available. So they threw the
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| | Slowly add remainder of ingredients
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| wine and cheese in a pot and dipped their
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| | while stirringTo Dip:
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| bread in there and waited for Spring.So
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| | Italian Bread (or any crusty bread) cut
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| why is fondue popular again? It's not
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| | into bite-sized cubes
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| because people are having a hard time
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| | Vegetables - Broccoli, Cauliflower, Bell
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| finding food during the winter.
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| | Peppers, etc.Fondue Tips & Traditions:
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| Supermarkets took care of that problem.
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| No, fondue is popular again because it's
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| | If the fondue is too hard add more wine.
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| fun and delicious. A fondue party is a
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| | If the fondue is too soft add more
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| great way to have a dinner party. All the
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| | cheese.
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| prep can be done before the guests arrive
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| | Have your guests stir in a figure eight
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| and the host can enjoy the meal and their
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| | pattern each time they dip something.
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| company without running back and forth
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| | Tradition says that if the item you're
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| from the kitchen to the dinner
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| | dipping comes off of your fork: Men-Next
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| table.Okay, so lets get you cooking.
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| | round of drinks is on you, Women-You must
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| First thing you'll need to try fondue is
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| | kiss the man to your left
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| a fondue pot. The electric fondue pots
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| | Make up your own traditions. The ones
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| are best for a beginner. Just plug them
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| | above are outdated and sound a little
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| in, set the temp and you're all set.
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| | chauvinistic to me.
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| There are also ceramic pots and metal
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| | Cold drinks are not usually served.
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| pots that you could use but you can't
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| | The traditional drink for fondue is hot
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| cook hot oil fondue in a ceramic pot and
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| | tea or the wine that you used to cook
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| the metal pots aren't great for cheese
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| | with.
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| fondue. The electric fondue pots are the
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| | Ignore the rules and serve Merlot. It
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| most versatile and they are even made
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| | goes great with cheese fondue.
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| dishwasher safe now.Classic Cheese
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| | Anthony Tripodi is the webmaster of -
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| Fondue. is the first recipe you should
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| | The Home of Fondue.
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