Fondue Neuchateloise

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            FOOD FUNNY
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Thanks to Teri White of Sydney, Australia for this true food funny:

My good friend Rhonda and her friend went to their first French
restaurant when Rhonda was a young teenager. They both ordered
Duck a l'Orange as their main course. When the meals arrived,
small finger bowls of water were also placed on the table. Not
knowing what to do with the water and embarrassed to ask, Rhonda
and her friend assumed it must be sauce and poured it over the duck.

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            TODAY'S RECIPE
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I have Last Morsel editor Barbara Forsythe to thank for this week's
menu because she suggested a week of dishes using wines and
spirits. Thanks Barbara. Here is the lineup for "Spirited Dishes":

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Fondue Neuchateloise
[Mussels Mariniere]

Tuesday's Soup or Salad
Tomato Bouillon with Port
[Barley and Beer Soup]

Wednesday's Side Dish
Leeks Braised in Vermouth
[Lentils and Prunes in Sherry]

Thursday's Entree
Shrimp Newburg
[Brats in Beer]

Friday's Dessert
Rum Chocolate Mousse
[Brandy Ice Cream]

This is the recipe my family has used for more than 30 years. We
have it once a year on Christmas Eve, and often several times in
between. It is often served as an appetizer in its native Switzerland,
but we usually make it the main dish. I chose it for our "Spirited
Dishes" theme because, unlike most dishes in which wine is used
only to add some flavor, it actually acts as the cooking liquid in
this dish. The addition of kirsch makes it doubly spirited. For
maximum flavor and authenticity, use imported cheeses, wine,
and kirsch if possible.

Fondue Neuchateloise

1/2 lb (225 g) Gruyere cheese, shredded
1/2 lb (225 g) Emmentaler cheese, shredded
1 Tbs (15 ml) cornstarch (cornflour)
2 cups (500 ml) dry white wine (Neuchatel if possible)
1 clove garlic, peeled and bruised with the flat of a knife
2 Tbs (30 ml) kirsch (kirschwasser)
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 large crusty bread such as French or Italian, cut into
1-inch (3 cm) cubes

Toss the shredded cheeses and cornstarch together in a bowl
until thoroughly combined. Combine the wine and garlic in a
2-quart (2 L) fondue pot or any flame-proof dish and bring to a
boil over moderate heat. Boil for 2 to 3 minutes before removing
and discarding the garlic. Lower the heat so the wine barely
simmers and add the cheese mixture a handful at a time, stirring
constantly with a fork and letting each handful of cheese melt
completely before adding another. When all the cheese has been
added and the fondue is smooth, stir in the kirsch, nutmeg, salt,
and pepper. Place the fondue dish over an alcohol burner in the
center of the table and serve with cubed bread. Traditionally, each
diner spears a cube of bread with a long fondue fork and dips it
in the cheese mixture to coat it completely before eating. Fondue
aficionados know that allowing a crust of burned cheese to form
on the bottom of the pot results in a treat which some consider
the best part of the meal. Serves 6 to 8 as an appetizer, or 4 to
6 as a main dish.
Received on Mon Apr 17 08:51:51 2006