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Old 12-30-2005, 08:31 PM   #11
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I'd love that one too, Kadesma!
Thanks!
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Old 12-31-2005, 01:45 PM   #12
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Originally Posted by jkath
I'd love that one too, Kadesma!
Thanks!
You're welcome
9 oz. Gruyere
9 oz. Emmentaler
1 clove garlic
1c. apple juice or cider
1Tab. cornstarch
3 Tab. fresh lemon juice
sweet paprika
fresh grated nutmeg
Grat eh theeses, Rub your fondue pot with the garlic. Add the juice or cider When it starts to bubble add your cheese by the handful. When cheese is melted, mix cornstarch and lemon juice til smooth. Stir into the cheese mixture til thickenend.Season with paprika and nutmeg..Serve with french bread cubes..

enjoy,
kadesma
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Old 12-31-2005, 01:47 PM   #13
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Wow & YUM!

(I've done so much copy/printing I need more paper!)
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Old 12-31-2005, 02:15 PM   #14
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Quote:
Originally Posted by jkath
urmaniac....pardon me while I wipe the drool from my keyboard!

Fabulous!!!!
That second one sounds perfect!
I'm reaching for the paper towels too Jkath! I love fonduta I've used chicken stock (I can't do any alcohol) with things likes Swiss cheese and Cheddar and it works great. I'd image that a mild veggie stock could be used too, unless, possibly the slight fat content of the chicken stock helps the overall consistency of the fondue.


(BTY, I think it really cool and very considerate of you to think of the group member amongst you who has a special dietary need, way to go Jkath! )
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Old 12-31-2005, 02:17 PM   #15
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Thanks, Jessica!
I want my guests to be happy, and come back soon!
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Old 12-31-2005, 03:32 PM   #16
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You add wine to cheese fondue for taste but more importantly because the acid in the wine prevents the cheese from getting stringy and the alcohol lowers the boiling point of the cheese which helps prevent it from curdling.

A few drops of lemon juice can be added to replicate the acid.

Harder and higher fat cheese can withstand higher temperatures without curdling, so it might be best to use them if you aren't using wine.



ed to add that I have never made fondue w/out wine but have a couple of cookbooks that suggest that you can still use emmenthaler and gruyere in a wine-free fondue.
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