I
p r e p
e v e r y t h i n g
b e f o r e
t h e
p a r t y .
T h e n
a f t e r j u s t a
f e w m i n u t e s
a t t h e
s t o v e ,
t h e
f o n d u e
i s
o n t h e
t a b l e
a n d r e a d y
f o r d i p p i n g .
—J A N E T F L E T C H E R
F o n d u e is a n e a s y d is h that suits
many occasions. Once you learn this basic
recipe,you’re armed. Janet’s go-to fondue
is a ratio of i cup white wine per pound of
shredded cheese that has been tossed with
i tablespoon of potato starch (also called
potato flour) for a velvety texture. Heat the
wine in a fondue pot or small Dutch oven
then stir in the cheese a little at a time. Once
it is all melted add
1
tablespoon of Kirsch
(cherry-flavored brandy). Janet’s favorite
cheese blend is two-thirds of a mild Swiss
cheese such as Gruyère or Emmentaler and
one-third of a more aromatic cheese like
Fontina or Appenzeller. Find these cheeses
in specialty stores and large supermarkets.
W a r m i t u p by filling the table with
colored earthenware dishes to hold the
bread cube dippers.
?
1 4 4 NOVEMBER
2008
BETTER HOMES AND GARDENS
