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Fondue au fromage (Cheese Fondue)
by
Frank Fariello
Calificación: 4.0
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%3C/p%3E%3Cp%3EWhen%20you%20want%20something%20filling%20and%20warming%20but%20don't%20feel%20like%20spending%20a%20lot%20of%20time%20in%20the%20kitchen,%20cheese%20fondue%20is%20your%20ticket.%20'Fondue'%20means%20melted%20in%20French%20and,%20indeed,%20cheese%20fondue%20is%20basically%20melted%20cheese,%20flavored%20with%20just%20a%20hint%20of%20garlic%20and%20thinned%20out%20a%20bit%20with%20white%20wine%20and%20kirsch,%20into%20which%20you%20dip%20some%20good,%20crusty%20bread.%20It's%20comfort%20food%20without%20the%20effort!%3C/p%3E%3Cp%3EIngredients%20(serves%204-6)%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ERub%20the%20inside%20of%20your%20caquelon%20with%20the%20cut%20end%20of%20a%20halved%20garlic%20clove.%20(Use%20both%20halves%20if%20you%20want%20a%20more%20emphatic%20garlic%20flavor.)%3C/p%3E%3Cp%3EPlace%20the%20caquelon%20on%20the%20stove.%20Add%20the%20cheese%20and%20the%20wine.%20Melt%20the%20cheese%20over%20gentle%20heat%20until%20it%20forms%20a%20smooth%20mixture.%20Add%20the%20kirsch%20and%20starch%20and%20continue%20to%20cooking%20for%205%20minutes%20more,%20stirring%20from%20time%20to%20time.%20Throughout%20the%20cooking%20process,%20be%20careful%20of%20the%20heat;%20the%20mixture%20should%20never%20boil,%20only%20bubble%20very%20gently.%3C/p%3E%3Cp%3EWhen%20you%20are%20ready%20to%20serve,%20light%20the%20heating%20element%20and%20place%20the%20caquelon%20on%20its%20stand.%20As%20you%20eat,%20adjusting%20the%20flame%20to%20make%20sure%20the%20cheese%20mixture%20just%20barely%20bubbles.%3C/p%3E%3Cp%3ENOTES:%20To%20eat%20your%20fondue,%20each%20diner%20skewers%20a%20piece%20of%20bread%20(through%20the%20crust)%20with%20a%20special,%20elongated%20fondue%20fork%20and%20dips%20it%20into%20pot,%20scraping%20the%20bottom%20of%20the%20pot%20(this%20helps%20ensure%20that%20the%20cheese%20at%20the%20bottom%20does%20not%20burn)%20and%20lifting%20out%20the%20cheese-coated%20bread%20onto%20individual%20plates.%20Some%20sources%20I've%20read%20say%20that%20you%20should%20never%20use%20the%20fondue%20fork%20to%20eat%20with,%20only%20to%20dip.%20Other%20sources%20will%20say%20that,%20at%20least%20among%20family,%20it's%20OK%20to%20place%20your%20bread%20into%20your%20mouth,%20as%20long%20as%20you%20take%20care%20not%20to%20let%20your%20lips%20touch%20the%20fork%E2%80%94which%20is%20good%20advice%20as%20well%20as%20good%20etiquette,%20since%20the%20fork%20can%20get%20very%20hot!%3C/p%3E%3Cp%3EWhen%20the%20cheese%20is%20almost%20used%20up,%20you%20will%20notice%20that,%20even%20if%20you%20have%20been%20dliigently%20scraping%20the%20bottom%20of%20your%20caquelon,%20a%20round%20crust%20will%20have%20formed%20at%20the%20center,%20called%20la%20religieuse,%20or%20the%20'nun'.%20You%20can%20lift%20this%20out%20with%20a%20fondue%20fork%E2%80%94and%20eat%20it%20like%20a%20cracker.%20It%20is%20considered%20the%20best%20part%20of%20the%20fondue,%20a%20bit%20like%20the%20socarrat%20of%20a%20properly%20made%20paella.%3C/p%3E%3Cp%3EThe%20choice%20of%20cheese%20is,%20of%20course,%20the%20key%20to%20a%20good%20cheese%20fondue.%20A%20combination%20of%20at%20least%20two%20cheeses%20is%20usual;%20the%20easiest%20classic%20fondue%20to%20pull%20off%20in%20the%20US%20being%20a%20half%20and%20half%20combination%20of%20gruy%C3%A8re%20and%20Emmenthal,%20which%20is%20called%20fondue%20neufch%C3%A2teloise.%20Resist%20the%20temptation,%20by%20the%20way,%20to%20use%20only%20Emmenthal%20(aka%20'Swiss%20cheese')%20as%20it%20tends%20to%20be%20bland%20and%20a%20bit%20stringy.%20Emmenthal%20is%20great%20as%20a%20'filler'%20but%20you%20should%20combine%20it%20with%20a%20more%20assertive%20cheese%20for%20flavor.%20Other%20common%20cheeses%20for%20fondue%20include%20Appenzeller,%20Cont%C3%A9%20and%20Vacherin.%20If%20you%20can't%20find%20these,%20you%20can%20also%20use%20Butterk%C3%A4se,%20or%20even%20non-Alpine%20cheeses%20like%20Gouda%20or%20Cheddar.%20For%20an%20Italian%20touch,%20some%20fontina%20adds%20a%20wonderful,%20if%20distinctive,%20flavor.%20(Remember%20that%20Italian%20fonduta%20is%20made%20with%20fontina.)%20The%20important%20thing%20is%20that%20the%20cheese%20be%20meltable.%20And%20on%20this%20score,%20make%20sure%20to%20get%20the%20real%20thing.%20I've%20tried%20cheaper%20domestic%20forms%20of%20gruy%C3%A8re%20thinking%20I'd%20save%20a%20little%20money,%20with%20disastrous%20results.%3C/p%3E%3Cp%3EThe%20wine%20should%20be%20very%20dry%20and,%20ideally,%20a%20bit%20sour.%20I%20understand%20that%20in%20Switzerland%20a%20Chasselas%20or%20Sauvignon%20Blanc%20is%20typical%20but%20in%20a%20pinch%20you%20can%20add%20a%20bit%20of%20lemon%20juice%20(just%20a%20few%20drops!)%20to%20lend%20a%20bit%20of%20sourness%20to%20an%20otherwise%20smooth%20wine.%3C/p%3E%3Cp%3EThe%20best%20bread,%20in%20my%20opinion,%20for%20fondue%20is%20a%20good%20quality%20baguette.%20You%20cut%20it%20into%20sections,%20then%20lengthwise%20into%20fours,%20then%20across,%20into%20cubes.%20This%20way,%20each%20piece%20has%20a%20bit%20of%20crust,%20which%20will%20hel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