All the recipes I find are complicated, with many ingredients. I also don’t want it to be so simple as a pack of processed cheese. Can anyone suggest a happy medium?
1 cup soft bread crumbs
1 cup milk
1/4 cup butter
2 eggs
salt and pepper
grated cheese to suit taste
Cook bread crumbs in milk until smooth. Add butter, cheese, salt and pepper. Cook one minute longer and remove from heat. Beat yolks of eggs and add to mixture. Fold in the stiffly beaten whites. Pour in buttered mold and bake 20 to 30 minutes.
Fish or ham may be substituted for the cheese.
1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
January 1st, 2010
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1 cup soft bread crumbs
1 cup milk
1/4 cup butter
2 eggs
salt and pepper
grated cheese to suit taste
Cook bread crumbs in milk until smooth. Add butter, cheese, salt and pepper. Cook one minute longer and remove from heat. Beat yolks of eggs and add to mixture. Fold in the stiffly beaten whites. Pour in buttered mold and bake 20 to 30 minutes.
Fish or ham may be substituted for the cheese.
Traditional Fondue is Swiss and involves simply white wine, and cheese (usually Gruyère and Emmental).
A simple recipe is available from the bbc at:
http://www.bbc.co.uk/food/recipes/database/swisscheesefondue_8925.shtml
The corn flour (aka corn starch) helps keep thicken it all. I would suggest avoiding the Kirsch (a cherry flavored liqour) to keep it simple.
1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.