I’ve acquired a fondue pot and there really is no turning back now.
My first attempt was on New Years Eve. I tried the traditional recipe from Nigella Express cookbook. It was pretty boozy for our taste, and since I was thinking this could become a dinner favorite I figured I had better re-work the recipe. Getting the children drunk on cheese didn’t seem like a good idea.
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 cups warm milk
2 cups grated Ementaller or Swiss cheese
2 cups grated Gruyere cheese
1 cup grated sharp chedder
1/2 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
2 tablespoons Cognac or brandy
2 lobster tails cooked and chopped (optional)
My fondue pot is one in which you can cook your fondue then just take it over to the little stand and you’re ready to eat. I got mine here. If your pot doesn’t have this function, just make the fondue in a heavy bottomed sauce pan then pour into your fondue pot.
Cook the lobster in boiling salted water for 3 minutes. Chop it into chunks and set aside.
Warm the milk in the microwave for 2 minutes and set aside.
Over medium high heat, melt the butter then whisk in the flour. Whisk for about 2-3 minutes to cook out the raw flour taste and so the final sauce is not grainy tasting.
Turn the heat to medium and add about 1/2 cup of the milk, whisk briskly. When the sauce is thick, add about a 1 1/2 cups of the milk.
Whisk in the cheese by 1/2 cup increments, whisking constantly until all the cheese is incorporated and smooth and creamy. Add the rest of the milk if the sauce seems too thick.
Add the cayenne pepper, Worcestershire sauce, Cognac, and lobster.
At this point give it a little taste and check for seasoning.
Now, it’s time to consider dipping accessories.
Bread is the obvious choice for the line up. I bought a nice sourdough loaf and cut it into rough 2 inch cubes. I toasted it under the broiler for 4 minutes, turning the bread over half way through the cooking time.
Other dipping items I had were:
Summer sausage
Cooked shrimp
Snow peas
Apples
Endive
Radish
The veggies make a nice contrast to all that rich cheese and meat.
Kathleen Rear 