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