Has anyone here made this? Yeah, I know it kinda went out with the 70's, but we went to a "fondue" party a couple of weeks ago and it was really good!! I LOVE any kind of cheese. Anyways...I want to make my own fondue, but all the recipes I've found call for a liquor called "kirsch". I can't find this stuff anywhere around here. Is there a good substitute for it? Is this a real necessary ingredient, or can I get by without it?

-- Anonymous, January 20, 2004

Answers

Oh yah My wife and I ate at the fondue joints all the time in Berkley! Candles, guy wandering around playing a violin. Meat and cheese followed by a chocolate desert fondue! Good memories! Guess your right tho Mar... haven;t seen fondue since the 70's.

As for your question just dump in some beer!! Don't be so fussy! Har Har!!!

Did you have a nice birthday. Hope so......Kirk

-- Anonymous, January 21, 2004

Yeah Kirk...I guess I am being too fussy!! The recipes call for 2 cups or more of dry white wine, but I'm thinking that the kirsch stuff is a flavoring agent...maybe??!! It only calls for a couple of tablespoons. Beer might do it!!

My birthday was just another day...no big deal. Thanks for asking, though. Harry's b'day is March 8th. so we'll probably go out to dinner sometime in between our b'days. He always gives me a hard time about robbing the cradle 'cause I'm older than he is by about 8 wks. :-)!!

-- Anonymous, January 21, 2004

Marcia, we have fondue every new years eve! It is so much fun! Kirsch is a cherry liquor, so yeah, you're right about it being a flavoring agent. Hopefully you're talking about a dessert fondue? Sounds kinda weird to put it in a regular cheese one, but what do I know? :) I know you gotta have some kinda booze in it to make the cheese behave properly; beer or wine or brandy or somesuch. Can be tricky sometimes;i've had my share of flops in the consistency department. Buy we ate it anyway! Best of luck and have fun!

-- Anonymous, January 21, 2004

Hi EM!! The recipes I've been checking out are cheese recipes. I'm thinking that maybe I'll just omit the kirsch. As long as I get my cheese "fix"....I'll be happy :-)!! I have read that stirring the fondue during the cheese-melting process is essential. So I think that's more important than kirsch!!!!

-- Anonymous, January 21, 2004

BTW...what kind of cheese do you use in your fondue, EM?? Don't give away any trade secrets if you don't want to :-)!! I have ½lb. each of gruyere and emmanthaler (sp.?). What do ya think?

-- Anonymous, January 23, 2004

I have a fondue cookbook loaded with lots of various recipes. I like to try a different one every year, but most any kind of cheese that sounds good to you will do. Cheddar goes particularly well with a beer base (cant use that one anymore cuz bren cant have beer) for a wisconsin theme! I'm at work now but will try to remember tonight to send you some recipes. You could look online too; I get recipes online all the time.....google "fondue recipes" or somesuch. Later......back to my baking........

-- Anonymous, January 23, 2004

Duh...why didn't I think of that!!!!! Thanx, EM!

-- Anonymous, January 23, 2004

Okay EM...I did the fondue "thing", but it separated!! Is it 'cause I probably overheated it? Tasted great!! The cheese all melted together and we used chunks of French bread for dipping, but there was a thin, creamy liquid on top. Oh yeah...since I don't have a fondue pot, I used my wok. It worked good and kept the cheese warm and melty :-)!!

-- Anonymous, January 28, 2004

Jeez, I'm so sorry I forgot about the recipes! I'm just so danged busy lately I fall into bed and hardly have any time for the forums. I will try to member tonite! That's happened plenty of times to me Marcia; I think you're right about the overheating thing. Very annoying when company's coming!

-- Anonymous, January 29, 2004

No problem, EM!! I know you're busy. Ain't we all :-)!! Really, though...I'd love to get your "bestest" cheese fondue recipe sometime...please??!! Thanx!

-- Anonymous, January 29, 2004

Was gonna go into the shop today but we're snowed in; I ain't gonna fight those idiots on the road, no sir.

It's actually 52* in my puter room today so I can sit here for awhile, with my layers on of course.

english style fondue:

1 cup beer/ale 1/2 lb grated cheddar 2 cloves garlic (or more, if you like) little extra ale 2 TBSP butter 1/2 tsp dry mustard 2 TBSP cornstarch

Put beer, cheese and crushed garlic into fondue pot and stir over low heat until cheese has melted. Stir in butter. Mix mustard and cornstarch smoothly with extra beer and stir into fondue. Stir until mixture is thick and creamy.

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Fondue Italienne

2 (or more) cloves garlic 1 cup dry white wine 1 tsp lemon juice 1 lb (4 cups) grated cheddar 1/4 lb (1 cup) freshly grated provolone, pecorino or parmesan cheese 2 TBSP cornstarch 4 TBSP sherry or kirsch (there's that dang kirsch again! .....get some, its yummy!)

Crush garlic and add with wine and lemon juice to fondue pot, warm over low heat. add the cheese gradually and stir until melted, KEEPING THE HEAT LOW. mix the cornstarch smoothly with the kirsch or sherry, add to cheese mixture and stir until fondue begins to bubble and is thick and creamy. DO NOT LET IT BOIL or it will separate again. ---------------------------------

Herb and garlic fondue

2 TBSP butter 2 cloves garlic, minced or crushed 1 can cheddar cheese soup (this is cheating of course, but tuff !) 1/2 soup can water 3/4 tsp marjoram 1/4 tsp thyme 1/4 tsp basil 1 lb jack cheese,shredded 1/4 cup dry white wine or sherry Heat butter in fondue pot ove medium heat. Saute garlic in butter just til tender. stir in cheese soup, water, and herbs. Cook 5 minutes, stirring constantly. Add cheese by handfuls, stirring as it melts. blend in sherry, and salt to taste. do not boil!

That should get you started! Now I'm hungry!

-- Anonymous, February 01, 2004

Thanks muchly, EM!! I must say...I didn't know you could make fondue without a type of Swiss cheese, but these sound really delicious, especially the Italian one. I'll let ya know if it passes the "Harry" test :-)!!

-- Anonymous, February 02, 2004

sheesh, sorry about the run-on ingredient lists; I really did not post it that way! guess you have to leave a space between each line, so annoying! If you cant make it out, let me know and I'll copy it and email ya.

-- Anonymous, February 02, 2004

Don't worry, EM. It came through on my email page in perfect "condition" :-)!!!

-- Anonymous, February 02, 2004