| Ah, cheese fondue! The aroma of meltingly
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| | be happy you did!
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| pungent cheese and wine - bubbling gently
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| | What you'll need:
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| and ready for dippers of bread. It's a
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| | - 1 1/2 to 1 3/4 cup of buttermilk
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| romantic dinner for two, or a wonderful
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| | - 1 lb. Swiss cheese (diced or shredded)
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| ice-breaker for a party or get-together.
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| | - 3 Tbsp flour
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| It's the perfect meal to foster intimate
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| | - 1/2 tsp dry mustard
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| conversation and create lasting memories
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| | - 1 clove of garlic (halved)
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| of good times by all.
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| | - Keilbasa sausage or other dippers*
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| Lots of Pots
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| | - Asparagus Tips or other dippers*
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| Cheese fondue can be used as a meal, or
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| | - Fondue pot or equivalent
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| as an appetizer. The pots made for cheese
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| | If you choose to use processed Swiss
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| fondue are of heavy, heat resistant
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| | cheese, just be aware that it tends to
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| earthenware or heavy metal. A
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| | thicken up more readily than natural
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| controllable heat unit that maintains
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| | cheese and normally needs to be thinned
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| low, even heat is what keeps the cheese
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| | if it stands very long.
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| melted and slightly bubbly without
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| | First, heat the buttermilk and garlic
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| burning the cheese or over heating it.
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| | halves in a pot. Once the buttermilk is
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| You want the consistency to be smooth and
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| | heated through, remove the garlic halves.
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| sauce-like.
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| | Don't bring to boiling point. Then
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| If you don't have a fondue pot, you can
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| | combine the cheese, flour, and seasoned
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| also use a casserole dish or one of
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| | salt. Add to the hot liquid by small
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| ceramic material - it must be heat
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| | handfuls and stir until all the cheese is
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| resistant! Use it over a well-regulated
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| | uniformly melted and blended.
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| alcohol, canned heat, or butane flame.
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| | Next, place the buttermilk cheese sauce
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| You can also try it over an electric hot
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| | mixture over a low flame (your canned
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| plate or candle warmer, although this is
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| | heat or equivalent) to keep the cheese
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| not recommended! Other types of fondue
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| | simmering gently - you don't want it to
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| pots are the classic fondue bourguignonne
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| | boil! You might find you'll need to add a
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| pan, electric fondue pots and chafing
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| | little more of whatever liquid you have
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| dishes.
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| | left to keep the cheese properly thinned
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| Control Your Heat!
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| | and for a good dipping consistency.
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| If your heat source isn't manageable, you
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| | This yummy recipe serves 5 or 6 as an
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| will end up with cheese that cools too
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| | appetizer and easily serves 2 for a meal.
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| much and the result is a big glob of
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| | For a variation on the theme, try Swiss
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| hardened cheese that becomes undunkable.
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| | Cheese Dipping Sauce found on my web
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| If your heat source is too hot, the
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| | site. (See information below)
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| cheese ends up being stringy and starts
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| | *Some other dipper ideas are small cubes
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| to separate into a globby, gooky mess.
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| | of cooked ham and toast to dip into the
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| It's not as hard as it seems. That's why
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| | melted cheese. Chill your tender
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| making a small investment into a real
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| | asparagus spears and serve with the
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| fondue pot is worth it. Your fondue pot
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| | Keilbasa. Can also be served with cherry
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| usually comes packaged with the right
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| | tomatoes and rye bread slices.
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| style of forks, your controllable heat
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| | At the table dip your dippers into the
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| source and a pan that was made for this
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| | cheese and use the rye bread to catch the
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| kind of cooking.
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| | drips from pot to plate. YUMMY!
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| Okay, ready to try out a great cheese
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| | Enjoy!
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| fondue recipe? Look no further! I have
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| | Important: Please feel free to republish
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| them all right here for you. Create your
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| | this article on your web site or in your
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| own memories. Make your guests smile.
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| | ezine. However, you are not allowed to
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| Treat your family to something entirely
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| | modify any part of its content and all
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| different than Hamburger Helper. You'll
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| | links should be kept active.
|
