Fondue
Jan 1, 2020 09:45:14 #
For over fifty years, I've been having Swiss cheese fondue on New Year's Eve. Then the little stove gets packed away for another year. Are there other good, easy fondues I should be making during the year?
Jan 1, 2020 09:49:33 #
rwww80a
Loc: Hampton, NH
Of course, many other cheeses with bread and oils with spices with various meats. Like photogs, experiment and try different techniques/recipes and/or read a cookbook.
Jan 1, 2020 10:05:04 #
jerryc41 wrote:
For over fifty years, I've been having Swiss cheese fondue on New Year's Eve. Then the little stove gets packed away for another year. Are there other good, easy fondues I should be making during the year?
Absolutely! Here is one, a Mexican Queso dip with only three ingredients.
https://www.dinneratthezoo.com/white-queso-dip/
Edit. You can use your stove and fondue pot instead of a skillet or microwave
Jan 1, 2020 10:38:10 #
Jan 1, 2020 13:45:54 #
MrBossHK
Loc: The West Valley of Phoenix metro area
jerryc41 wrote:
For over fifty years, I've been having Swiss cheese fondue on New Year's Eve. Then the little stove gets packed away for another year. Are there other good, easy fondues I should be making during the year?
Happy New Year, Jerry.
My wife and I celebrated the New Year in Paris 10 years ago after being invited there by one of her classmates from high school. At the time, she worked for a major US airline and thus we were able to fly at no cost to Paris at the spur-of-the-moment. On New Year's Eve, we gathered at her friend's home for a Raclette dinner with the family and other guests. Raclette was a new concept for us and we enjoyed it so much that we loosely adopted it as a New Year tradition whenever we are not traveling during the holidays.
The following link is one example of explaining the subject and as always, Google will load you up with much more information.
https://www.thespruce.com/how-to-throw-a-raclette-party-1196734
Bon appetit and Bonne Annee
Dave
Jan 2, 2020 01:45:27 #
jerryc41 wrote:
For over fifty years, I've been having Swiss cheese fondue on New Year's Eve. Then the little stove gets packed away for another year. Are there other good, easy fondues I should be making during the year?
Yeah, regular fondue ( I do not like cheese fondue)!
Jan 2, 2020 06:27:29 #
Unbelievable, we do the same thing! We prefer Gruyere cheese though, mix in some spicy mustard,cognac and dry white wine.
Jan 2, 2020 06:53:33 #
nimbushopper wrote:
Unbelievable, we do the same thing! We prefer Gruyere cheese though, mix in some spicy mustard,cognac and dry white wine.
Pretty close to what a friend always makes. It is GREAT!
~Lee
Jan 2, 2020 07:53:11 #
speters wrote:
Yeah, regular fondue ( I do not like cheese fondue)!
"Regular"?
Jan 2, 2020 07:53:38 #
Jan 2, 2020 08:23:22 #
I expect you have been preparing the classic Swiss cheese fondue which incorporates fine white wine, not to be confused with common cheese and other Mexican queso "dips". Perhaps you should enjoy this fine dish more than once a year. Cheers.
Jan 2, 2020 11:03:58 #
Some put in Kirch but I prefer Absinth, which makes the fondue heartier.
Jan 3, 2020 09:26:31 #
We have fondue several times during the winter months and have been doing so ever since the fad started (1960s I think). While we like cheese fondue, never considered cheese and bread as the main course. Our favorite is steak fondue and it is easy. Cut up a strip or ribeye steak into bite sized pieces and cook them a bite or two at a time in hot oil. It produces a nice crispy outside while allowing one to vary the doneness of the interior to their preference. We dip the cooked piece in horseradish sauce. Our sauce of choice is Bookbinder,s Sassy. Requires a conservative dip.😛 or it will definitely get your attention.
We also have done shrimp, scallops, chicken, etc in similar manner but use other appropriate dips.
We also have done shrimp, scallops, chicken, etc in similar manner but use other appropriate dips.
Jan 3, 2020 11:03:27 #
Billbobboy42 wrote:
We have fondue several times during the winter mon... (show quote)
That sounds delicious, what kind of oil do you recommend?
Jan 3, 2020 11:19:22 #
nimbushopper wrote:
That sounds delicious, what kind of oil do you recommend?
Corn oil, but peanut oil will do just as well. I use peanut oil primarily for popcorn and fried potatoes. I think olive oil smokes at the temperature suitable for frying in hot oil, about 400 degrees. Also, we use a lid to cover while frying to prevent splatters. Lean meat splatters least, such as strip steak. I mentioned that ribeye steak can be used, but to lessen splatters it needs to be trimmed of as much fat as possible. If I only have a ribeye on hand and had planned to fondue then ribeye it is.
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