Aeagle.245
net.cooks
utcsrgv!utzoo!decvax!ucbvax!ihnss!eagle!cw
Sun Mar  7 11:48:16 1982
Another Fondue Recipe including Reasons for Choices

                              Cheese Fondue

       Ingredients

       1 clove     garlic split
       1 cup       dry white wine
       1 lb        grated Swiss cheese
       2 Tbs       cornstarch

       Method

       Heat the wine in the fondue pot and throw in the clove of
       garlic.  Do not bring the wine to a boil; fish out the
       garlic and go on to the next step just before the wine would
       boil.

       Toss the grated cheese with the cornstarch in a bowl.  Add
       the cheese to the wine in handfuls and stir each handful in
       until it starts to melt.  When all the cheese has been
       added, grind some fresh black pepper over the pot, stir
       again, and serve at the table.

       Notes

       This simple recipe makes perfect fondue every time.  Notice
       that there is no kirsch or brandy, an extra fondue can well
       do without.  At the table, the fondue must be kept warm over
       a candle or sterno flame.  Be careful not to burn the pan
       bottom.  The best bread is crispy crust French bread.  Real
       Swiss -- Gruyere and Emmenthaler -- make a more pronounced
       flavor, but be careful not to use too much hard cheese or
       the texture will be stringy and the cheese will not melt
       properly.  I generally mix about one part Gruyere (the stronger
       flavored) with two parts Emmenthaler.  If you do not use 
       reasonably good cheese, the flavor is bland and disappointing;
       too sharp a flavor is also disconcerting.  I do not use kirsch
       because I do not care for the sharp flavor it adds.

       This recipe will easily serve two people and might stretch to
       three.  Serve with green salad after an appetizer or soup.
       If you plan to have a main course, do not allow guests to eat much
       fondue.  A good white wine is an outstanding complement and I like
       to use the same wine in the fondue.  My taste runs to spicy and
       fruity German wines for use with fondue.


       Charles Wetherell
       eagle!cw

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