Late October rocks! The weather is perfect for cozy evenings by the fire sipping wine. Perhaps playing a 70's board game. Also, it's perfect for fondue. To steal from Wikipedia;
Fondue refers to several
Swiss communal dishes shared at the table in an
earthenware pot ("caquelon") over a small burner ("rechaud"). The term "fondue" comes from the French "fondre" ("to melt"), referring to the fact that the contents of the pot are kept in a liquid state so that diners can use forks to dip morsels of food (such as bread) into the
sauce. DOES ANY ONE HAVE ANY GOOD FONDUE RECIPES? Please share.
Late October rocks! The weather is perfect for cozy evenings by the fire sipping wine. Perhaps playing a 70's board game. Also, it's perfect for fondue. To steal from Wikipedia; Fondue refers to several Swiss communal dishes shared at the table in an earthenware pot ("caquelon") over a small burner ("rechaud"). The term "fondue" comes from the French "fondre" ("to melt"), referring to the fact that the contents of the pot are kept in a liquid state so that diners can use forks to dip morsels of food (such as bread) into the sauce. DOES ANY ONE HAVE ANY GOOD FONDUE RECIPES? Please share.
1 comment:
This recipe is from the Saveur Authentic French Cookbook
Fondu Savoyarde (serves 4)
1 clove garlic; peeled and crushed
1 1/2 cups Savoyard white wine (or another dry white wine)
1 lb. beaufort or gruyere cheese, crated or cubed
1tsp. freshly grated nutmeg
Freshly ground black pepper
1/4 cup kirsch
8 thick slices French country bread, cut into 1" cubes, each with a piece of crust
Rub a medium size heavy pot with garlic, then discard garlic. Add wine and bring to a boil over high heat. Reduce heat to med. and gradually add cheese,stirring constantly with a wooden spoon until it has melted. Do not allow cheese to boil. Continue to cook, stirring frequently, until mixture has thickened, about 20 minutes. Add nutmeg, pepper to taste and kirsch. Transfer to fondue pot.
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