Fondue- should I follow this lead?
DH and I went to the Melting pot for a special dinner some years back. We watched what the waiters did, and it looked like they poured some wine into the pot, and when it was good and hot they put in grated cheese that had been coated with flour and whisked it together. It sounded too easy to me, but I'm planning to do that thing on Christmas, so does anybody have any input on how much flour to how much cheese, to how much wine, et cetera?
Thanks to anybody that can shine some light on this.
I rub the caquelon with a clove of garlic, then stir cheese and wine over a low flame. Once this is hot, add a slurry of potato starch (or corn flour) and Kirsch (Schnaps, Eau-de-Vie), about 1 tablespoon of flour and a shot glass of Kirsch. Give it a brief boil, season with nutmeg and/or pepper and put on the rechaud.
The amounts of cheese and wine are fairly flexible. John's recipe sounds as good as any. Before you add the slurry, just see if the whole thing is too thick or thin, keeping in mind that the slurry will thicken the fondue slightly.
You'll need the rest of that bottle of Kirsch to aid digestion and revive your guests after the fondue.
It nearly is that simple.
Rub the dish with a cut clove of garlic, and discard the clove. Add two cups fo dry white wine at low heat and 1 T lemon juice.
Toss 1 lb grated swiss cheese with 3T flour. Add cheese a handful at a time, wait until it melts, then add the next handful. When the cheese is all melted and it starts to bubble, add 3T kirsch or brandy, and a tiny bit of nutmeg, paprika and pepper.
One can of course use whatever cheese you have available, but we here a spoonful or so of flour, and use Emmenthaler, or a mix with Gruyere cheese with a half cup to a cup of white wine. Only.
And no chocolate.
French bread a day or two old is the custom.
ZoeLouise is spot on. Just in case, a Caquelon is the pot, and a Rechaud is the gas, or alcohol burner under the pot.
Bring it up slowly and enjoy.
I hope this is helpful.