CJ's Mom's Cheese Fondue

[cjsmith]

At least two people asked, so here it is.

2 cups white wine
3/4 lb. Emmentaler cheese
3/4 lb. Gruyere cheese
About 2T flour
Nutmeg to taste
Garlic or garlic powder to taste
A baguette or two, chopped so every piece has some crust

Grate the cheese and shake it in a bag with a little flour so that it doesn't stick to itself so badly. I *think* the flour is optional, but I'm not the daring type.

Heat the wine on medium to low heat until little bubbles form on the bottom. If you add a mess of nutmeg for the wine-warming phase, it makes really good smells. Add the cheese a handful at a time, stirring until each handful is well melted before adding more. If it ever separates into a lump of cheese sitting in yellow sauce, beat the hell out of it with a wooden spoon until it all evens out again. Continue until all the cheese is in. Add nutmeg if you didn't before (or even if you did, if you really like nutmeg). Add a dash of garlic powder. Serve over sterno.

These quantities serve a family of four. I scaled randomly for the party. I think it comes out better with Turning Leaf Chardonnay than with, um, whatever the four dollar bottle was. (Imagine my surprise.)

Thank Patricia Smith for teaching me this.

Comments

Yay!!

[klwalton.livejournal.com]

Thank you, thank you, thank you!

The flour will keep the whole thing from separating, in much the same way as it is used in some stovetop egg custards to keep the eggs from curdling. It's optional, but it works wonderfully to keep the fondue stabilized.

Re: Yay!!

[cjsmith.livejournal.com]

You're welcome!

Mary said much the same - she said she adds a little roux, and I said since I don't know how to cook I just dust the cheese with flour. It is probably almost as good. I guess I'm glad I haven't omitted the flour. The stuff separates enough as it is.

Re: Yay!!

[klwalton.livejournal.com]

It worked beautifully. And for future reference, roux is just fat and flour - butter or oil or shortening or, in the case of my clam chowder, bacon grease and butter :):). Sometimes it's cooked, sometimes not, but it's used as a thickener and stabilizer, and is very easy.

Re: Yay!!

[cjsmith.livejournal.com]

Cool! Thanks! My previous knowledge was limited to how to spell it. :-)

Yum!

[verkan-vall.livejournal.com]

Was doing my usual five minutes of random LJ searches and came across this recipe. I think I will try this next weekend.

Thanks,

a random cheese fan

Re: Yum!

[klwalton.livejournal.com]

Do. You won't be disappointed, it's *wonderful*.

Re: Yum!

[cjsmith.livejournal.com]

I hope you enjoy it! I too am a fan of cheese. :-)

[just-cyd.livejournal.com]

oooh, this sounds positively diivine. i'm adding it to my recipe collection, just in case the need arises, and i dare to not be vegan for a day.

Other things to add

[aelfie.livejournal.com]

instead of garlic

a couple of green onions finely chopped
some salsa (serve with corn chips)
parmesan cheese and float a couple of pieces of good salami on top (although you need to replace some of the other cheese with the parm)
cayenne or red pepper flakes
blue cheese (see note for parm)

just some of the yummy fondue's I've run across. Man I love melted cheese.
CJ remind me to give you the recipe for "Cheesy Baconey Goodness" its a big hit with most people

Re: Other things to add

[cjsmith.livejournal.com]

I love melted cheese too. As fondue goes, I'm a purist -- this one is my all-time favorite and as Queen of my heart it is jealous of other mistresses. But y'know what, Cheesy Bacony Goodness sounds awfully tempting. I do love melted cheese...