If I had to choose a "last meal" it would be this simple cheese fondue recipe. What would be your "last meal? Reply to my comment and let's get the conversation going 🙂.
Well in Switzerland home of the cheese fondue you have one cheeze really right the Gruyère I saw the label very nice but it is mostly done and mixed with Vacherin Fribourgeois and we are calling 50/50 Kirsh is good (cold alcohol) but my advice would be a « warm alcohol » such as Armagnac or Whiskey instead much better. You can add the tip of a nife of baking soda for digestive purpose you may as you wish add some dried morels or Bolets mushroom that you would have rehydrated in a bowl of milk (squeeze it to get the milk out of course before inserting it) All this should be served with a nice glass of Fendant (white wine) typical with this dish or with the Raclette another cheese dish typical in Switzerland but other dry and fruity white wine will do. The next local cheese fondue to try would be with the same cheeses as above but adding a « coulis de tomates » and instead of bread you are using boiled potatoes that you will cut on your plate and pour the tomato cheese fondue on top of itwith a ladle it is very nice too ( I in fact prefer this one 😉). The nutmeg is a personal touch that we do not really do here the bread is normally a farm-house style bread but if no other choice baguette will do.
Advice from a Swiss if you can find Vacherin fribourgeois make it 50/50 125 grams of each for two people…if not as in the US I am not sure you can find Vacherin well you may go for the Emmentaller or maybe you can try a full Apenzeller cheese fondue it is also good…but the traditional classic one is the 50/50 (Gruyère & Vacherin) take it from a Swiss in Switzerland ! 😉
Ah, such innocuous terms, "Kirschwasser" and "Aquavit" and every language has them for potent spirits. Fondue is sublime. I like to lightly toast my baguette pieces and rub them with garlic as well. You can't really taste it but there is that "umm" moment where something is elevated. It would be interesting to run through variations with things like herbs or chili powders, too, as fondue is seen as a rich white European food, but it can be, and should be democratised--because it is so good and simple.
Cheese and bread-two items I can't live without. I have on occasion steeped fresh thyme, a little rosemary and lemon rind in the hot white wine before bumping the heat back up and adding cheese. It definitely adds some nice subtle flavors to the fondue.
My husband just got me one of these for Christmas.. I love the Melting Pot in Pittsburgh where we live.. we are going there today for lunch .. but excited to get started with it at home!! Thank you for the easy recipe.. do you have any for children?
I have a really good fondue recipe. Try this: 8oz of Appenzeller 8oz of Gruyere 6oz of Ramanthalyer grate all the cheese, and mix with 2 tablespoons of corn starch Take your fondue pot, and rub a piece of garlic in it. pour 8oz of white wine and 2oz of kirsch into the pot. Heat the pot, and when the liquid starts to simmer, start adding the cheese by the handful until all gone. Add a little nutmeg and paprika, and enjoy.
White wine is in most classic recipes however you can use beef or chicken broth. Red wine vinegar (use ½ vinegar and ½ water for similar flavor results) Cranberry juice Pomegranate juice or beer is good too.
I’d be lying if I said 100% of it burns off. The majority of alcohol does though. Let’s just say that there’s not enough left for anyone to catch a buzz. Not even a child. My kid’s enjoyed it a number of times without issue. Just omit the Kirsch🙂.
I use a standard saucepan and a base from an old 70's slow cooker (The one where it was just a single temprature and the pan sat on it). Its perfect for fondues and saves a lot of mess and cleaning over the candle type things that you can get
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
If I had to choose a "last meal" it would be this simple cheese fondue recipe. What would be your "last meal? Reply to my comment and let's get the conversation going 🙂.
Kitchen & Craft anything consisting cheese, my favorite food.....mmm mmm good 🧀
My ‘last meal would be pizza’
Same
Well in Switzerland home of the cheese fondue you have one cheeze really right the Gruyère I saw the label very nice but it is mostly done and mixed with Vacherin Fribourgeois and we are calling 50/50 Kirsh is good (cold alcohol) but my advice would be a « warm alcohol » such as Armagnac or Whiskey instead much better. You can add the tip of a nife of baking soda for digestive purpose you may as you wish add some dried morels or Bolets mushroom that you would have rehydrated in a bowl of milk (squeeze it to get the milk out of course before inserting it) All this should be served with a nice glass of Fendant (white wine) typical with this dish or with the Raclette another cheese dish typical in Switzerland but other dry and fruity white wine will do. The next local cheese fondue to try would be with the same cheeses as above but adding a « coulis de tomates » and instead of bread you are using boiled potatoes that you will cut on your plate and pour the tomato cheese fondue on top of itwith a ladle it is very nice too ( I in fact prefer this one 😉).
The nutmeg is a personal touch that we do not really do here the bread is normally a farm-house style bread but if no other choice baguette will do.
Well done! Short and to the point. You are a master of you tube and fondu
Loved it loved it so much going to try it tonight and gruyere cheese one of my favorites. Thank you so much
Advice from a Swiss if you can find Vacherin fribourgeois make it 50/50 125 grams of each for two people…if not as in the US I am not sure you can find Vacherin well you may go for the Emmentaller or maybe you can try a full Apenzeller cheese fondue it is also good…but the traditional classic one is the 50/50 (Gruyère & Vacherin) take it from a Swiss in Switzerland ! 😉
Ah, such innocuous terms, "Kirschwasser" and "Aquavit" and every language has them for potent spirits. Fondue is sublime. I like to lightly toast my baguette pieces and rub them with garlic as well. You can't really taste it but there is that "umm" moment where something is elevated. It would be interesting to run through variations with things like herbs or chili powders, too, as fondue is seen as a rich white European food, but it can be, and should be democratised--because it is so good and simple.
Cheese and bread-two items I can't live without. I have on occasion steeped fresh thyme, a little rosemary and lemon rind in the hot white wine before bumping the heat back up and adding cheese. It definitely adds some nice subtle flavors to the fondue.
Why haven't I hear of you till today? Great videos!!
I love it!!!
My husband just got me one of these for Christmas.. I love the Melting Pot in Pittsburgh where we live.. we are going there today for lunch .. but excited to get started with it at home!! Thank you for the easy recipe.. do you have any for children?
My parents got me a gift card to melting pot so I took my friend on Sunday (my 4th time there ) now I’ve craving cheese fondue for the last 48 hours
I have a really good fondue recipe. Try this:
8oz of Appenzeller
8oz of Gruyere
6oz of Ramanthalyer
grate all the cheese, and mix with 2 tablespoons of corn starch
Take your fondue pot, and rub a piece of garlic in it.
pour 8oz of white wine and 2oz of kirsch into the pot. Heat the pot, and when the liquid starts to simmer, start adding the cheese by the handful until all gone. Add a little nutmeg and paprika, and enjoy.
Can I do this in a crockpot??
Thank you
question, is the wine an absolute to make fondue?
White wine is in most classic recipes however you can use beef or chicken broth.
Red wine vinegar (use ½ vinegar and ½ water for similar flavor results)
Cranberry juice
Pomegranate juice or beer is good too.
Is there a replacement for wine
You could try a sparkling cider in place of wine. I can't comment on the results, but it's be worth a shot.
@@KitchenCraftFood thank you 🌸🌸
Does the alcohol burn off? Want to make for my kids.
I’d be lying if I said 100% of it burns off. The majority of alcohol does though. Let’s just say that there’s not enough left for anyone to catch a buzz. Not even a child. My kid’s enjoyed it a number of times without issue. Just omit the Kirsch🙂.
Awesome!
Thanks!
Merci beaucoup 😊
M M glad you enjoyed the video!
Do I need a fondue pot for this, or can I use something else?
In theory, any vessel that can keep the cheese at or above it's melting point (about 180°F/82°C for hard cheeses) should work.
I use a standard saucepan and a base from an old 70's slow cooker (The one where it was just a single temprature and the pan sat on it). Its perfect for fondues and saves a lot of mess and cleaning over the candle type things that you can get
I’m craving cheese fondueeeee
Just had it last night!
I always wonder how to make Cheese Fondue!
Awesome
Euro 2024 bought me here...
Gruyère is the best but it’s pricey
I wanted to see the finished product. Torture 😭
Yeah, I missed that shot. Sorry!
Me too!
not explained well
How so??