Subj : Feed a Crowd - 05
To   : All
From : Dave Drum
Date : Fri Dec 30 2022 19:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheese Fondue
 Categories: Vegetables, Cheese, Wine, Potatoes
      Yield: 3 servings
 
      1    Baguette
      1 lb Small, bite-size potatoes
      1 cl Garlic; halved
      1 c  Dry white wine
      1 tb Cornstarch
  2 1/2 lb Gruyere; coarse grated
      8 oz Appenzeller; coarse grated
      8 oz Vacherin Fribourgeois;
           - coarse grated *
      1 tb Kirschwasser
           Fresh ground black pepper
 17 1/2 oz Jar cornichons; drained,
           - transferred to a serving
           - bowl
      1 lg Egg; opt
 
  * or cut into very small cubes if too soft to grate
  
  Cut the baguette into bite-size pieces, and put in a
  serving bowl. Scrub the potatoes, and transfer to a pot
  of water over medium heat; boil until tender, about 20
  minutes. Drain, and set aside to cool in a serving bowl.
  
  When you’re about 15 minutes from sitting down at the
  table, rub the inside of a fondue pot with the cut end
  of the garlic, then discard the garlic. Whisk together
  the wine and cornstarch, then pour through a fine-mesh
  strainer into the fondue pot. Put the pot over medium
  heat and continue to whisk until the liquid comes to a
  simmer, then turn down the heat a little and ditch the
  whisk for a wooden spoon. Add the Gruyère and
  Appenzeller, gently stirring to help it heat and melt
  evenly. When it’s almost smooth, turn the heat down to
  low, and add the Vacherin Fribourgeois. It might look
  alternately lumpy and oily, but keep stirring, and it
  will get smooth again.
  
  At this point, you may need to adjust the texture of the
  fondue to make it just right for dipping. If it’s too
  thick and resisting the wooden spoon, add a splash of
  white wine to thin it slightly. Season with a tablespoon
  of kirschwasser and a few grinds of black pepper, and
  stir well. Take the fondue pot to the table, where you
  can keep it warm over a lit Sterno, and stir it
  occasionally to keep the bottom from browning. (If it
  gets too hot and you have an adjustable lid for the
  flame, turn it down or off. If it cools too much and
  solidifies, carry it back to the kitchen and stir it
  over higher heat.) Serve with bread, potatoes and
  cornichons on the side.
  
  When you get down to the bottom of the pot, if you’ve
  still got an appetite, crack an egg directly into the
  fondue pot, and let it cook over the last bits of
  browning cheese. When the white is about set but the
  yolk is still runny, turn off the heat below the pot,
  and dip in any remaining bread.
  
  By: Tejal Rao
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Diplomacy is the art of letting someone else have your way.
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