ISO "The Swiss Cookbook" by Nika Stand Hazelton - [Cheese] Fondue Recipe
I bought this used book recently, and the fondue I made from it was the best I've ever made. I'm now at my mother's, and want to make fondue for New Year's Eve. I'll use another recipe that I have if need be, but if anyone has this book, and time, I'd sure appreciate a quick paraphrase.
Thank you, and Happy New Year!
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FYI, I happened to make fondue last night, and the proportions on the classic fondue recipe on epicurious is pretty similar. 1-1/2 cups wine (I used champagne from NYE), 1 lb. cheese, cornstarch mixed with kirsch. I smashed a garlic clove and floated it in the wine and let the wine simmer. I didn't stir in a circle, though! It was perfect, even though I forgot the nutmeg.
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re: cocktailhour
dduane
Jan 2, 2012 03:39 PM
It's vaguely possible that the Epicurious recipe is an adaptation of Hazelton's. She was one of the earlier cookbook writers to describe it (the copyright on the 1st edition of THE SWISS COOKBOOK is 1967). Interestingly, she also thanks Hans Baertschi in the acknowledgements section of the book -- he was associated with the SNTO office in NY -- and the Baertschis were the original owners of Chalet Suisse, so it's also vaguely possible that her recipe was the one from the restaurant. (All speculation of course.)
You used champagne in fondue? Wow, extravagant. :) Don't forget the nutmeg next time, though: it really does make a difference.
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Here's the recipe for Classic Fondue (Fondue Neuchateloise):
http://groups.google.co.vi/group/rec.... -
The Dairy Queen
Dec 30, 2009 11:49 AM
Okay, I have no idea about your recipe, but in a google search, I found this charming story about the history of chocolate fondue (apparently invented in NYC at a restaurant called Chalet Suisse and documented by Nika Standen Hazelton). He also has a cheese fondue recipe from the restaurant, that sounds pretty good and has mucho vino in it.
http://www.europeancuisines.com/taxonomy/term/413
I hope you find your recipe. Happy New Year!
EDIT: here's a better link to the cheese fondue recipe itself http://www.europeancuisines.com/Basic...
~TDQ
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re: todao
MMRuth
Dec 30, 2009 11:30 AM
Ah no, the cheese fondue - whatever the "classic" recipe was. Thanks for clarifying! I asked my husband (who is in the Dom. Rep.) if he remembered why it was so good, and he wrote "mucho vino". And that is true, and I even used less than the quantity called for.
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