Fondue
We were hosting our book group on Wednesday, and once again, we put off coming up with what to serve until the very last minute. Jennifer wanted home made pizza, but I figured we should take advantage of what the Swiss call "Fonduewetter" (cold and nasty weather) and make some cheese fondue.
I wanted to try Fondue "Moitie-Moitie", but couldn't get Vacherin cheese - Whole Foods doesn't carry it and Central Market was out of it. I decided to try this Ostschweizer Fondue recipe instead. Again, I couldn't get all the ingredients, so I substituted Gruyere for some of the Appenzeller and hard cider for the apple wine.
It turned out great. The Appenzeller fondue I usually make uses white wine and Kirsch, but I think I prefer the taste of cider and Calvados. It's a bit less in-your-face. The stewed apples also complemented the cheese quite well.
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What is Muskatnuss?
"Muskatnuss" is nutmeg. You want to use ground nutmeg in the fondue.
I can testify that the fondue was so good that we nearly finished the entire pot, which we had viewed pretty skeptically due to its size when Stepan carried it out of the kitchen and set it down on the table. The stewed apples went with it beautifully (I love the apple-and-cheese pairing). I have to say, though, that the raclette still takes the cake for me.