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We're part of a progressive dinner this weekend and I plan to serve fondue. I'd like to stick with cheese-based ones just because they're easier....I can just picture someone tipping over a pot of hot oil in my kitchen :eek: I have a basic recipe but I'd like to try a couple different styles as well.
Please post your recipes!
http://www.seriouseats.com/recipes/2...ue-recipe.html
This is the recipe from Steven Jenkins' "Cheese Primer". DBF makes this often, and he says you don't really need the kirsch, and you don't need to use all three cheeses. Hope you like it.
This is the recipe I grew up with and we always loved it! It's super simple and, of course, being good German Lutherans, it is made with beer instead of wine:
1 can beer (whatever you like!)
3 tbsp butter
3 tbsp flour
1 1/2 cups grated swiss cheese
1 1/2 cups grated cheddar (or sharp cheddar depending on how you like the flavor)
In a saucepan melt butter and add the flour until combined. Slowly add the can of beer. Allow the sauce to thicken, then stir in the cheeses until melted.
It's that simple! Then transfer to a fondue pot to keep warm. We always just served it with cubed, toasted french bread. mmmmmm Great winter treat.
ps....You can always add more cheese too, if you like it thicker!
Very difficult to make without the right type of cheese - even I prefer ready made and we invented it. You really need gruyere and vacherin fribourgeois to make good fondue.
how about "fondue chinoise", that's basically shabu shabu - hot broth and thinly sliced meat, and various cocktail sauces.