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Your fondue suggestions?
Joined: Dec 10, 2005
Posted to Thread #19 at 4:27 am on Dec 10, 2005
Long post but my request is at the end. I got a new fondue pot. I made cheese fondue for the first time by doing the following:
I put about 1/8 cup of dry vermouth in the pot and started the flame. I used the dry vermouth in place of a suggested "dry white wine" because all I had handy was a pretty expensive Chardonay that I didn't want to open.
Next I crused a clove of garlic, cut it in have and let it cook a bit in the vermouth which was now bubbling. I added a pinch of black/white pepper.
While that happened I shredded about equal parts of gruyere and cheddar which I then tossed in flour fully coating all of the cheese shreds.
I then added that to the vermouth. It became apparent to me that I didn't use enough vermouth as the cheese was too thick. But I added some more and eventually it was very good. We had it with bread and apples.
Now I'd be interested in both cheese and chocolate recipes. My cheese was OK but I've had much better at restaurants. But what I'd really like to know is some suggestions for doing a broth/meat fondue. Several years ago my wife and I were in Quebec City and we ate at a a Swiss Restaurant in that main square just off the area where Chateau Frontenac looks down at the river. It was fall and cold but we ate outside and it was great with the fondue warming us. They served a hot broth boiling in the fondue pot and various meats shaved razor thin that you actually cooked in the broth by dipping them with your fondue fork. You saw the meat cook in a couple of seconds. It was very fun and great tasting. We had a second pot with a cheese fondue with bread. And it was nice to mix it up. I believe they had some fruit as well. Anyone have any ideas on what exactly you use for the meat/broth scenario?
...a man hath no better thing under the sun, than to eat, and to drink, and to be merry...
Other messages in this thread:
- 19. Your fondue suggestions? - whinecountry - 4:27am on 12/10/05 (29)
- addendum - whinecountry - 4:36am on 12/10/05
- Hi Paul, I've been to that restaurant in QC... - Mimi - 12:44pm on 12/10/05
- Let me know if you'd like any of those recipes I mentioned! [NT] - Mimi - 3:17pm on 12/10/05
- good stuff - whinecountry - 4:21pm on 12/10/05
- Mexican Fondue - Mimi - 4:32pm on 12/10/05
- you owe your marriage to fondue or Quebec? - whinecountry - 4:25pm on 12/10/05
- Okay, it was Quebec City. But the Fondue helped! ;o) [NT] - Mimi - 4:27pm on 12/10/05
- Here's a very simple recipe for Chocolate Fondue I've been making for years. - Pat-NoCal - 3:53pm on 12/10/05
- REC: Mongolian Hotpot - RuthAB - 5:56pm on 12/10/05
- REC: Classic Swiss Fondue - RuthAB - 6:38pm on 12/10/05
- REC: Crunchy Camembert - RuthAB - 7:01pm on 12/10/05
- REC: Taleggio Fonduta [LINK] - judy-mass - 7:12pm on 12/10/05
- REC: Raspberry Cream - RuthAB - 7:47pm on 12/10/05
- REC: Cheesecake Fondue - 4 **** - OrigCyn - 12:23pm on 12/11/05
- REC: Fun Family Night Pizza Fondue - OrigCyn - 12:25pm on 12/11/05
- REC: Hot Crab Fondue - OrigCyn - 12:26pm on 12/11/05
- REC: Seafood Fondue - OrigCyn - 12:27pm on 12/11/05
- REC: Chocolate Chip Fondue - OrigCyn - 12:31pm on 12/11/05
- REC: Apricot Cream Fondue - OrigCyn - 12:33pm on 12/11/05
- REC: Raspberry Fondue - OrigCyn - 12:34pm on 12/11/05
- ooh just got a new fondue pot...loving this thread!! n/t [NT] - MariaDNoCA - 8:40pm on 12/11/05
- Dante's Down the Hatch - website and sauce recipes - Friday - 9:02pm on 12/11/05
- Mimi, how can I make these links clickable? - Friday - 9:09pm on 12/11/05
- Well, you can use the Link URL and Link Title fields under the "Submit Reply" button... - Mimi - 9:20pm on 12/11/05
- If you live in Canada, PC has the best, easily as good as what I have eaten in Switzerland...... - Marg CDN - 7:14pm on 12/12/05
- Thanks for the tip - I'll look for it next time I'm there! [NT] - RuthAB - 7:46pm on 12/13/05