.Fondue tips
Source of Recipe
www.fonduefactory.com
Most cheese fondues begin with heating white wine until it reaches the boiling point. The heat should then be reduced and the cheese gently stirred in until it melts. All cheese fondue recipes should contain some sort of starch-preferably a flour or cornstarch. These protect your fondue from separating and curdling. If your recipe does not include flour or cornstarch simply toss a couple of teaspoons in with the shredded cheese just prior to adding it to the simmering wine, or whisk it together with a little bit of kirsch or other liquor to be added as soon as the cheese has finished melting.
For best results, prepare the cheese fondue on the stove, then transfer it under the fondue burner to stay warm while you're eating it. If the fondue is too thin, increase the heat and stir rapidly until some of the excess liquid evaporates. If the fondue begins to get too thick during the meal, add some more wine, slightly increase the heat, and stir vigorously until the fondue is smooth In both cases be careful not to let the fondue boil. Remember, the wineÕs natural acidity makes the cheese smooth and creamy. Therefore, young wine is best; very old wine generally isnÕt acidic enough. To play it safe you can always add a teaspoon of lemon juice to the fondue. In addition, apple cider is an excellent alternative when eating fondue with children.
The possible variations for fondue are endless. Try different combinations of cheeses and add garlic, spices, sundried tomatoes, herbs, mustard, or anything else that happens to strike your taste buds. You can dip just about anything into your fondue as well. Besides breads, you can serve it with cherry tomatoes; grapes; chunks of celery or carrot; cubes of meat; lightly steamed broccoli, cauliflower, green onions, bell peppers and asparagus; apple and pear wedges; or any other vegetable or fruit that's in season and tastes good with cheese.
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