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Thread: Fond of fondue?

  1. #1
    Silvar Beitel Guest

    Default Fond of fondue?

    Beyond the classic Swiss recipe, what do you like (in the way of
    cheese fondues)?

    (I'm plotting my next batch. God forgive me, but the faux-classic
    "Velveeta mixed with jarred salsa" appeals. So does something with
    blue cheese in it. Help me out here :-) )

    --
    Silvar Beitel

  2. #2
    sf Guest

    Default Re: Fond of fondue?

    On Wed, 27 Oct 2010 14:04:55 -0700 (PDT), Silvar Beitel
    <[email protected]> wrote:

    > Beyond the classic Swiss recipe, what do you like (in the way of
    > cheese fondues)?
    >
    > (I'm plotting my next batch. God forgive me, but the faux-classic
    > "Velveeta mixed with jarred salsa" appeals. So does something with
    > blue cheese in it. Help me out here :-) )


    Sorry... I don't make it often enough to get bored, so I don't go far
    astray with cheese fondue (although I do prefer Jarlsberg to
    Emmenthaler).

    --

    Never trust a dog to watch your food.

  3. #3
    [email protected] Guest

    Default Re: Fond of fondue?

    On Wed, 27 Oct 2010 14:04:55 -0700 (PDT), Silvar Beitel
    <[email protected]> wrote:

    >(I'm plotting my next batch. God forgive me, but the faux-classic
    >"Velveeta mixed with jarred salsa" appeals. So does something with
    >blue cheese in it. Help me out here :-) )


    Baby Gorgonzola with a splash of decent white wine. Baguette and
    fruit. Orgasms.

    -- Larry

  4. #4
    Goomba Guest

    Default Re: Fond of fondue?

    Silvar Beitel wrote:
    > Beyond the classic Swiss recipe, what do you like (in the way of
    > cheese fondues)?
    >
    > (I'm plotting my next batch. God forgive me, but the faux-classic
    > "Velveeta mixed with jarred salsa" appeals. So does something with
    > blue cheese in it. Help me out here :-) )
    >
    > --
    > Silvar Beitel


    I got this recipe here on RFC long ago and love it. I even had a caterer
    make it once. Good stuff!


    * Exported from MasterCook *

    Onion and Jarlesberg Dip

    Recipe By :Marcy Robb, RFC, 2000
    Serving Size : 1 Preparation Time :0:00
    Categories : Appetizers Cheese

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups Jarlsberg cheese -- grated
    2 cups sweet onions -- chopped
    1 1/2 cups mayonnaise
    pinch of Nutmeg
    pinch of Black Pepper

    Mix all and put in a casserole dish, bake at 350 degrees for 30-35
    minutes or until browned and bubbly.

  5. #5
    Brooklyn1 Guest

  6. #6
    Doug Freyburger Guest

    Default Re: Fond of fondue?

    Silvar Beitel wrote:
    >
    > Beyond the classic Swiss recipe, what do you like (in the way of
    > cheese fondues)?
    >
    > (I'm plotting my next batch. God forgive me, but the faux-classic
    > "Velveeta mixed with jarred salsa" appeals. So does something with
    > blue cheese in it. Help me out here :-) )


    We make fondue several times per year. Rather than the tradtional
    kirsch or sauterne we like using a good chardonay. Sometimes we use
    Emmenthaler or other swiss, sometimes cheese-mix-du-jour.

    I'm wheat intolerant so I use veggies in both the cheese course and the
    oil course. Deep fried brocolli florets rule! It is critically
    important that they be carefully dried before dunking in the hot oil to
    prevent any splatter of hot oil. A bite of heaven. Mixed types of
    mushrooms go well with either the cheese or oil courses.

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