![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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.
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.
Yay!!
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!!
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!!
Re: Yay!!