fondue [Cooking]
2007 Dec 30
Cheese Fondue
Recipe courtesy Bob Blumer
Show: The Surreal Gourmet
Episode: Fondues and Fondont’s
1/2 pound Emmental (Swiss cheese), coarsely grated (If you do not have a grater, the cheese can be sliced into thin strips.)
1/2 pound Gruyere, coarsely grated
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 1/2 cups any dry white wine
1 garlic clove, cut in 1/2
1 ounces Kirsch (cherry brandy)
1 loaf fresh crusty French, Italian, or sourdough bread, cut into bite-size chunks with 1 edge of crust on each bite
Place cheese in a large bowl. Sprinkle flour, nutmeg, and pepper overtop, then toss thoroughly so that the flour evenly coats the cheese.
Heat wine in a medium-size pot, over medium-high heat, until tiny bubbles begin to rise to the surface.
Slowly add cheese to wine, allowing each handful to melt before adding another.
When cheese is fully melted, add Kirsch.
Rub the inside of the fondue pot with cut side of garlic clove.
Transfer entire mess to the fondue pot and maintain flame hot enough to keep cheese melted but not boiling. Place fondue pot in the center of the table, along with bread, and let guests dive in.
Recipe courtesy Bob Blumer
Show: The Surreal Gourmet
Episode: Fondues and Fondont’s
1/2 pound Emmental (Swiss cheese), coarsely grated (If you do not have a grater, the cheese can be sliced into thin strips.)
1/2 pound Gruyere, coarsely grated
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 1/2 cups any dry white wine
1 garlic clove, cut in 1/2
1 ounces Kirsch (cherry brandy)
1 loaf fresh crusty French, Italian, or sourdough bread, cut into bite-size chunks with 1 edge of crust on each bite
Place cheese in a large bowl. Sprinkle flour, nutmeg, and pepper overtop, then toss thoroughly so that the flour evenly coats the cheese.
Heat wine in a medium-size pot, over medium-high heat, until tiny bubbles begin to rise to the surface.
Slowly add cheese to wine, allowing each handful to melt before adding another.
When cheese is fully melted, add Kirsch.
Rub the inside of the fondue pot with cut side of garlic clove.
Transfer entire mess to the fondue pot and maintain flame hot enough to keep cheese melted but not boiling. Place fondue pot in the center of the table, along with bread, and let guests dive in.
2007 Dec 31
luv2cook, my favourite dip for hotpot style fondues is that simple chili-garlic paste you see everywhere in red jars (I think it's Lee Kum Kee brand). Dip any boiled meat in that stuff and it tastes great!
Thanks for the recipe, Candice. Bob Blumer's version looks surprisingly authentic. There's nothing surreal about that one!
It's important to stir the cheese fondue while eating it; don't just dip a corner of the bread into the cheese! You have to swirl the bread across the bottom of the pot using a figure-eight motion. There are a bunch of archaic and sexist consequences for anyone who loses their chunk of bread in the cheese but we can skip those... :-)
I like to keep the flame hot enough so there is *almost* a boil going on. That way you are left with a thin brown layer at the end, called the "religieuse" ("nun" -- go figure). You chip this up and eat it like a cracker. It's the best part!
Also, Candice's recipe looks like enough for two if it's the main dish. If you're doing hotpots as well then of course it will stretch a lot farther.
Thanks for the recipe, Candice. Bob Blumer's version looks surprisingly authentic. There's nothing surreal about that one!
It's important to stir the cheese fondue while eating it; don't just dip a corner of the bread into the cheese! You have to swirl the bread across the bottom of the pot using a figure-eight motion. There are a bunch of archaic and sexist consequences for anyone who loses their chunk of bread in the cheese but we can skip those... :-)
I like to keep the flame hot enough so there is *almost* a boil going on. That way you are left with a thin brown layer at the end, called the "religieuse" ("nun" -- go figure). You chip this up and eat it like a cracker. It's the best part!
Also, Candice's recipe looks like enough for two if it's the main dish. If you're doing hotpots as well then of course it will stretch a lot farther.
2007 Dec 31
Yeah, the episode that recipe is taken from was a pretty non-surreal episode. The 'weirdness' of the episode came from how the fondue was made: Bob Blumer was at an apartment building and hosted a party for some neighbours who didn't really know each other. They each had to bring an ingredient to the party. Bob took the ingredients and made them into cheese and chocolate fondue. ;)
And yeah, that's enough fondue for two people if it's a main dish, three or four if people aren't super hungry.
And yeah, that's enough fondue for two people if it's a main dish, three or four if people aren't super hungry.
luv2cook
Thanks