Fondue – COLLECTION INDEX

Tips:

• For cheese fondue use a cast iron pot rather than an electric pot.
• Rub sides and bottom with a clove of garlic before anything
• Then, add liquid ingredients
  • ALTON BROWN’S INGREDIENTS
    • 1 C Sauvignon Blanc
    • 2 TBL Fruit Brandy (or Kirsch or Hard Apple Cider)
    • 1 TBL Lemon Juice
      • Heat to 135º
    • 1/2 tsp Horseradish (added at the very end)
  • Grate Cheeses
    • 7 oz Emmenthaler
    • 6 oz Gruyere
    • 3 oz Gouda
    • 11 gm (about 1.5 TBL) cornstarch
    • 1/4 tsp White pepper
    • 1/4 tsp citric acid
  • When liquid has it 135º start adding cheeses a bit at a time
    • Keep heating, but keep heat below 155º
    • Finish with a whisk
  • Serve with cubes of meat, bread, blanched veggies
  • Use Leftover as a cheese spread on a grilled cheese sandwich

• Alpine Fondue
  • A great fondue using Gruyere, Emmenthaler and Gouda
• Dutch Cheese Fondue
  • An authentic recipe from Holland America Cruise Line
• Swiss Gruyere Fondue
  • Emmenthaler and Gruyere – and a crockpot double boiler idea
• Pun’kin Cheese Fondue
  • Not exactly what it sounds like:  Cheddar, Mozzarella and other cheese served in a pumpkin bowl