God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Has it ever occurred to you that one hundred pianos all tuned to the same fork are automatically tuned to each other? They are of one accord by being tuned, not to each other, but to another standard to which each one must individually bow. So one hundred worshipers [meeting] together, each one looking away to Christ, are in heart nearer to each other than they could possibly be, were they to become ';unity' conscious and turn their eyes away from God to strive for closer fellowship. Social religion is perfected when private religion is purified.
A.W. Tozer
Basic Fondue
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
French
Appetizers
1
Servings
INGREDIENTS
2 1/2
fl
Dry white wine
1
Clove garlic
5 1/2
oz
Emmental and Gruyere cheese; grated and, mixed half-and-half
1
ts
Cornstarch
1/2
fl
Kirsch
1
ds
Pepper
1
Grind fresh nutmeg
6
oz
Sliced French bread;, cubed
INSTRUCTIONS
The above measurements are for one person. Multiply by your number of
guests.
In Switzerland, fondue is usually prepared in a "caquelon," and earthenware
dish with a handle, glazed inside. If you do not have a fondue pot with
stand and Sterno heat source, use an enameled saucepan, or not-too-shallow
fire proof dish. Rub the inside of the pan with half a cut clove of garlic
and let it dry until the rubbed places feel tacky. Put the wine in the dish
and bring it to a boil. Slowly start adding cheese to the boiling wine,
stirring constantly until each bit is dissolved before adding the next.
When all the cheese is in, reduce heat. In a small dish, combine the Kirsh
and cornstarch, stirring well; add to the cheese mixture and keep stirring
over heat until the mixture comes to a boil again. Add freshly ground
pepper and nutmeg to taste. Remove the dish to the stand and light Sterno.
The fondue should remain bubbling slowly. Provide each guest with a fondue
fork or bamboo skewer. Guests then proceed to spear a bread cube and stir
it around in the cheese and then eat it.
NOTES : The old custom is that, if you are a male and you lose the cube in
the dish, you must buy a round of drinks for the table; if female, you must
kiss everybody. Other lore: Do not drink water with fondue; it reacts
unkindly in your stomach with the cheese and bread. Dry white wine and tea
are the usual accompaniments. Another tradition: the "coupe d'midi" or
"shot in the middle", for when you get full. A thimbleful of Kirsch,
knocked straight back in the middle of the meal usually produces more room
if you're feeling too full. The crusty bit that forms at the bottom of the
pot as the cheese keeps cooking is called the "crouton" and is very nice
peeled off and divvied up among the guests as a sort of farewell to dinner.
Recipe by: NAWK/Internet
Posted to MC-Recipe Digest V1 #859 by "Crane C. Walden"
<cranew@foothill.net> on Oct 22, 97
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