Do you fondue?

Anyone have a good cheese fondue recipe? 

Epicurious has some good ones!

http://www.epicurious.com

Where can you find fuel for the pots?  What do they use here?  We can't seem to find "fondue fuel" anywhere!!

Looks like it's available online, there are several cookware u.k. sites that have it.

DH is British and Swiss, raised in Switzerland, so Oh Yeah! We fondue 

Start by rubbing your pot (preferably a ceramic one) with a clove of garlic. Then leave the garlic in the pan along with several other cloves.

Start with your caquelon on the stove (medium heat). First add your white wine, bring it to a gentle bubble. Once wine is warm enough to melt cheese, add a handful of grated gruyere at a time, making sure melted before adding the next handul.  (ratio is about 2.5 dcl wine to 300g cheese, or 1/2 kilo cheese 3.5 deciliters of wine). Mix in small bowl some cornstarch with kirsch (1 dcl) use as much cornstarch as dissolved easily (it's not a lot). Then pour in small amounts into wine and cheese mixture; stir thoroughly and see how fondue has thickened. Goal is to bind the cheese so that the mixture is smooth and creamy. By this time it should be bubbling. Add as much black and/or white pepper as you want. Add some paprika to taste.  Add some nutmeg (quite a bit). Then transfer caquelon to the burner stand and enjoy!

Looks like it's available online, there are several cookware u.k. sites that have it.

Can you post links? We need to find this as well.

Thanks

Thanks everybody.

I'm not much of a fondue person myself, and I know you asked for cheese fondue recipes, but the latest Lakeland catalogue has a chocolate fondue fountain.  Looks lovely!

We made a lovely ale and smoked Cheddar fondue for Christmas Eve. 

2 T. butter
1 red onion
1 garlic clove
1 T. lemon juice
3/4 c. light ale
1 1/4 lb.  (625 g.) smoked Cheddar cheese
1 T. wholegrain mustard
1 t. Worchestershire sauce
1 T. cornstarch

Melt the  butter in the fondue pot and saute the onion and garlic over a low heat for 5-10 minutes until soft but not colored.  Stir in the lemon juice.

Pour in the ale and bring slowly to a gentle simmer.  Gradually add the smoked Cheddar, stirring continuously until it has melted.  Do not boil.

Mix together the mustard, Worcestershire sauce, and cornstarch and add to the fondue.  Cook over a low heat for around 2-3 minutes until thickened.  Transfer the fondue pot to its tabletop  burner.   

(recipe from Fondue, by David Morgan)

We served it with cubed bread, cooked sausage slices, and oven-roasted rosemary and garlic potato wedges.  Mmmm!

Where can you find fuel for the pots?  What do they use here?  We can't seem to find "fondue fuel" anywhere!!

Found some today! Le Creuset sells it under their brand name. We got a package of three for £4.40 at Beales today.  So check your department stores that carry Le Creuset cookware.

HTH

A great variation to TexasEx's recipe (which is the way we also make it) is to add a bunch of very finely chopped mushrooms once the cheese is mostly melted. We use a combination of mushrooms, such as button and porcini.  We chop them in the Cuisinart, so they are VERY finely chopped.   Maybe 2.5 cups.  It is divine, and serves to make the fondue slightly less unhealthy....

Also, we add some chopped garlic to the wine as it is heating.

Yum!

Aline 

Sorry I didn't get back sooner.


http://www.topcookware.co.uk/Kitchen_craft_Fondue_Gel_Fuel_pid398.htm

www.legendcookshop.co.uk has some as well.