Tell me what I need to know to make a good fondue...

[Julie in CA]

I need to make cheese fondue for about 20 people on Saturday, and I've never made it or ever eaten it before. I tried one recipe and...:ack2:
It wasn't good. At all.
Help!

[Colleen]

Step 1: Go to the store.

Step 2: Purchase however many packages of fondue you deem necessary. There are a variety of brand names, but most of them are all produced by Emmi, the major cheese plant in Switzerland.

Step 3: Relax and rest easy, knowing all you have to do is "heat and eat" on Saturday.

Trust me on this, Julie. You'll spend far more time and money making it yourself. The prepackaged fondue is made from good cheese (Emmentaler, Gruyere) and tastes just as good. Just don't tell our friend Josef ~ a Swiss cheesemaker ~ I said that!

[Ellie]

Well, here's a recipe from "Fondues From Around the World:"

Beer Fondue
1 cup Pilsner beer
1/2 c. dark beer
1lb 5oz Cheshire or Cheddar cheese
1 TBS cornstarch
2 TBS water
1 TBS fresh lemon juice
freshly ground pepper
2 TBS brandy

Bring beer to boil in fondue pot, stirring constantly. Cut cheese into cubes and add to beer a handful at a time, stirring until melted. Mix cornstarch with water until smooth. Stir into cheese mixture with the lemon juice. Continue to cook until bubbly. Transfer to warmer and stir in pepper and brandy.

Dip small pieces of rye bread or broken soda crackers into fondue.

(c) 1984 by Barron's Educational Series, Inc.

Beer makes a really yummy base for cheese fondue. In addition to the bread, you could also use mushrooms, broccoli, or other yummy veggies. I have not made this particular recipe, but I've had cheese fondue at a wonderful restaurant that used beer as the base, and this recipe looks similar.

[Julie in CA]

I just passed up the packaged fondue at Costco, because it was $9 for a v-e-r-y small package, and I figured that even with relatively good cheese I could make it a teeny bit less expensively. But I trust you Colleen, and oh, how I wish I'd just bought the premade!

[Colleen]

This recipe is absolutely nothing like the cheese fondues with which I'm familiar! Which isn't to say it wouldn't be tasty; beer and cheddar certainly make a nice combo. If you (Julie) want an authentic cheese fondue (e.g. Swiss), though, I'd stick with combining the two cheeses I mentioned above. That and a bit of wine and flour is all it takes.

[Colleen]

I just passed up the packaged fondue at Costco, because it was $9 for a v-e-r-y small package, and I figured that even with relatively good cheese I could make it a teeny bit less expensively. But I trust you Colleen, and oh, how I wish I'd just bought the premade!

I'm surprised it cost $9 at Costco. I don't know what brand they sell, but most of the time, I find it for a dollar or two less than that at my food co-op or conventional groceries. It does seem pricey at first because there isn't a whole lot in there. But consider that it uses authentic Swiss cheese ~ cheese that typically costs in the neighborhood of $12/pound. And it takes a LOT of cheese to melt down to a decent amount of fondue. There's actually a good bit of cheese used in those packages. And it goes farther than you'd think. I mean, cheese fondue is heavy; it's an accompaniment. It's not like people are going to just load up a heaping bowl of it. (Or they shouldn't, anyway!;))

[Jane in NC]

I need to make cheese fondue for about 20 people on Saturday, and I've never made it or ever eaten it before. I tried one recipe and...:ack2:
It wasn't good. At all.
Help!

I use the Joy of Cooking recipe. It works beautifully.

Jane

[Shannon]

This recipe is from The Book of Fondues by Lorna Rhodes. I haven't ever tried it, because I always end up buying the prepackaged fondue that Colleen mentioned! :D

Classic Swiss Fondue

1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice
8 oz. shredded Gruyere cheese
8 oz. shredded Emmentaler cheese
2 teaspoons cornstarch
2 tablespoons kirsch
dash white pepper
pinch grated nutmeg

Rub inside of fondue pot with cut garlic clove. Pour in wine and lemon juice; cook over medium heat until bubbly. Turn heat to low and gradually stir in cheeses with a wooden spoon.
In a small bowl blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring, 2 to 3 minutes or until mixture is thick and smooth. Do not allow fondue to boil. Season with white pepper and nutmeg. Makes about 4 servings.


Good luck, that's a lot of fondue!

[Julie in CA]

I've loaned out my Joy of Cooking. Is the recipe complicated?
Pretty please, do you have a minute to give me the recipe?

[Julie in CA]

I have to travel about 40 minutes each way to get to the closest town that has the premade. My local grocery doesn't even have swiss cheese!
~J~

[Julie in CA]

In light of current events, I need to add that my grocery *does* have plenty of rice, wheat, and corn. I'm really thankful for our food, I promise!
~J~

[Barb F. PA in AZ]

Oh, can I just say how MUCH I am now craving fondue?? Like ravenously, ready to knock over the next Swiss guy I see, craving fondue.

Thanks.

Barb

[Jane in NC]

I've loaned out my Joy of Cooking. Is the recipe complicated?
Pretty please, do you have a minute to give me the recipe?
Grate 1 lb Emmenthaler or 1/2 lb Emmenthaler and 1/2 lb Gruyere (I do the latter)

Rub a heavy saucepan with a clove of garlic.

Put into pan:

2 cups of dry white wine

Heat uncovered over moderately high heat.

Place 3 Tablespoons kirsch in a cup. Stir 1 teaspoon cornstarch into the kirsch.

The wine will begin to show small foamy bubbles on the surface. When it is almost covered with this fine foam, but not yet boiling, add the cheese by the handful, stirring constantly. Keep the heat high, but do not let the mixture boil. Add cheese and stir until you feel a slight resistance to the spoon. Then, stirring vigorously, add the kirsch/cornstarch. Continue to cook until thickened. Add a pinch of nutmeg if you wish. Then transfer the fondue to your pot. Be sure that someone is ready with a spear of bread to stir (and taste) the fondue after the transfer.

This is my Christmas Eve tradition.

Jane

[strider]

I use the Joy of Cooking recipe. It works beautifully.

Jane

It has worked well for me.

[Colleen]

I have to travel about 40 minutes each way to get to the closest town that has the premade. My local grocery doesn't even have swiss cheese!

So what you're saying is that in order to make Swiss fondue, you'd have to put some in some serious mileage to get either the prepackaged or some genuine Swiss cheese? Hmm...Who are you serving? Why do you have to make this, anyway? I'm curious!:)

[Colleen]

...and share some fondue with you, Barb. Fondue and a glass of wine, that is. I could use some warm weather, too!

[Colleen]

Now if only we could Julie the cheese. No cheese presents a slight problem.;)

[abbeyej]

I mean, cheese fondue is heavy; it's an accompaniment. It's not like people are going to just load up a heaping bowl of it. (Or they shouldn't, anyway!;))

?!?!??!!? Nooooooooooooooo!

[In The Great White North]

grated Emmentaler, Gruyere and Appenzeller cheeses
flour
white wine (Fondant if possible)
garlic
pepper
Kirsch (European kirsch does NOT taste like cherries!)

Rub fondue pot with garlic. Mince and toss in. Pour in wine. Heat. Mix grated cheeses and a little flour. Gradually add to wine, stirring constantly. When all the cheese is totally melted, add pepper, and Kirsch to taste.:001_smile:Serve with bread. It is important to keep a small fire under the pot or the cheese will start to thicken.

Our fondue pot is big enough for 6, which takes about 1 1/2 - 2 lbs of cheese. For 20 people, we would need 3 or 4. Fondue IS the main dish (actually only dish), followed by a fruit salad for dessert.

It is a heavy meal and is usually served when it's COLD out.

Around here, the llittle kits are more expensive than the ingredients.

[Colleen]

Fondue IS the main dish (actually only dish), followed by a fruit salad for dessert.

Yes, it's the primary dish ~ I didn't really express myself well when I said it's an accompaniment. What I meant was, it isn't as if you're dishing up fondue. Your dipping bread, fruit, etc into the fondue. And as you said, it's heavy so a little goes a long way.:)

Around here, the llittle kits are more expensive than the ingredients.

That's surprising! How much do the cheeses cost per pound in your area?

[In The Great White North]

Most of it is Emmentaler. Gruyere is around $13, Appenzeller is ridiculous so we don't use much $16-18

[Tracy in Ky]

My little treat to myself, nearly every single day is the following:

1/2 square of semi-sweet Baker's chocolate, melted. Add to it some butter, cream, vanilla. Stir.

Then I cut up a banana, and presto! Instant fondue, and it makes me soooo happy! :thumbup:

[Julie in CA]

"So what you're saying is that in order to make Swiss fondue, you'd have to put some in some serious mileage to get either the prepackaged or some genuine Swiss cheese? Hmm...Who are you serving? Why do you have to make this, anyway? I'm curious!"
(quote from Colleen)

I have to do this because my sil is giving my niece a baby shower on Saturday. I am the "go to" gal in the family (and the community, for that matter) for feeding a crowd, since I have a little bit of restaurant and catering experience.
My sil, on the other hand, cooks less, has a smaller family, is thrifty to the point of...well, never mind...and generally speaking would fix one sandwich for a party of 8 people. I'm already making a custom cake (I'm really a dessert chef in my other life), but I saw that she was floundering a bit with the baby shower plans, so I offered to help her with making other food. I just kind of forgot that she usually has very specific ideas about what she wants (hence the "authentic" fondue). I probably (no, definitely!) would have picked something else to make for the shower, but this is what sil wants, so I'm going to do it with a smile. :)

Besides, situations like these are my chance to try something new, and learn along the way.

Thanks to everyone for their kind advice!
Because I already have a fair amount of really yummy cheese, I'm going to try making it one more time. OTOH, I have a friend willing to venture into Costco for me tomorrow while she's already in town for other errands.

Thanks again,
Julie

[Barb F. PA in AZ]

...and share some fondue with you, Barb. Fondue and a glass of wine, that is. I could use some warm weather, too!

Heat, we got. Fondue, not so much. Hey, I may call your bluff next year. Rich has a conference scheduled in Seattle next year. I can't bring heat, but I can bring wine :D

Barb

[Colleen]

Hey, I may call your bluff next year. Rich has a conference scheduled in Seattle next year. I can't bring heat, but I can bring wine :D

Cool! Hope you can make it up here!:001_smile:

[Colleen]

I have to do this because my sil is giving my niece a baby shower on Saturday. I am the "go to" gal in the family (and the community, for that matter) for feeding a crowd...I'm already making a custom cake

You're so generous, Julie. I hope it all works out well. Let us know!:)

[ConnieB]

Heat, we got. Fondue, not so much. Hey, I may call your bluff next year. Rich has a conference scheduled in Seattle next year. I can't bring heat, but I can bring wine :D

Barb

Not sure where in Arizona you are Barb....but in the Phoenix area, you can get a prepackaged fondue at Fry's or Safeway....usually near the deli in the little table like displays that have the "exotic" cheese choices (such as they are, lol).

Or.....while it won't help the lady with the baby shower, the very very very best place to get fondue in the Valley is a restaurant called The Melting Pot. Expensive, decadent (especially dessert), but oooooohhhhh so wonderful. Every year this is where I ask to go for my birthday....it's my once a year indulgence. Thankfully, I only have 2 more months to wait until I get to go, because this thread has really made me crave it....maybe have to go get the prepacked stuff. Oh...and a way to make the prepacked a little better....dice up about 1/2 a bulb of garlic and sear it in your fondue pot before adding the wine and cheese.

There are lots of great recipes around, but finding the right cheese is usually the most difficult part.....in the San Francisco Bay Area I could just waltz into almost any non-franchise deli and find it....here in the Valley it seems as soon as I find somewhere they stop carrying it. :001_huh:


It's not cheese fondue really, but Red Lobster has a yummy appetizer of shrimp/crab in a cheesy sauce that's really good too (and a lot cheaper than Melting Pot).....I've made it at home a few times even.