I'm dying here.

[cjsmith]

Of bliss; I'm dying of bliss. Fresh-baked rye bread and gruyere/emmenthaler Swiss fondue. I can now authoritatively state that dying of bliss is not a bad way to go.

(No, I didn't make fondue yet. This was the very last bit of the previous batch of fondue. I'm not at all fond of my cheese grater right now.)

Comments

[recordersmith.livejournal.com]

Fondue has always scared me, in my head it's hard to do. You're starting to convince me that maybe it isn't so hard and I should try it. Maybe next weekend. You have a recipe, or at least a brief how-to summary?

Bread I make in the bread machine, because that way I dont have to remember that I started it and it's rising somewhere or needs to be kneaded or that it's in the oven or anything...I'm pretty lame that way.

[cjsmith.livejournal.com]

Oh, it's *so* easy. Give it a go and let me know if anything goes wrong. If the fondue separates as you're melting it you probably added the cheese too fast, but that's the only thing I can think of that might be a problem (and you can always beat it vigorously to get it together again). Lemme go find the recipe; I posted it, years back. Ah: CJ's Mom's Cheese Fondue. I forgot to mention the cracked black pepper. It works either with or without. Don't omit the flour, though; I was wrong when I wrote there that it might be optional -- see the comments.

Bread machines sure are convenient for set-it-and-forget-it stuff. When I'm working the dough myself I'm always setting the microwave timer to remind me to get my @$$ back in the kitchen! :)

[layer.livejournal.com]

any thoughts on a substitute for the wine for those of us allergic types?

[cjsmith.livejournal.com]

What is it you're allergic to, exactly? Some people make a cheddar cheese fondue with beer or with a much smaller amount of whiskey, some make cheese fondue with apple cider, and with strong cheeses you can also go for red wines. I'm pummeling my brain for any that don't have alcohol; I'm sure they exist, but I don't remember any off the top of my head.

These recipes might help. Mess with it, substitute stuff. If you like cheddar, you might want to try some of those first, as Gruyere and Emmentaler can be pricey.

[cjsmith.livejournal.com]

I forgot to add: if you stir in a figure eight pattern, while adding the cheese, it mixes better.

I use a wooden spoon and a plain old revere ware pot. If I'm serving to guests I'll use the fondue pot, because then I want it to sit on the little stand so I can put a flame under it. Keeping it warm is good. A hot plate turned low would work if you don't have a little stand and a flame thingy.