Fondue Question...

[debg]

Am preparing to make a fondue for a new years gala and was wondering if anyone out there might know the answer to a question on the type of cheese used.

I am not a huge fan of swiss and have finally found a recipe that calls for both swiss and jack (compromise!). BUT, the recipe calls for:
8 cups of Emmentaler cheese (?)
6 cups of Gruyere (swiss)
2-2/3 cups jack

can I increase the jack to 6 cups and decrease the swiss to 2-2/3 cups?

I was worried that doing this might affect the consistency...any thoughts would be appreciated!

TIA

[lengels]

I have a recipe for fondue that only calls for Gouda cheese:
1 clove garlic
1 lb young gouda cheese
8 oz aged gouda
1 c. white Rhine wine
2-3 t. cornstarch
1 t. fresh lemon juice
freshly ground pepper
freshly ground nutmeg
2 T. Dutch gin

[JanetB]

How funny - I was just searching the web for the exact same thing, as we decided to turn our New Year's party into a fondue party since we are down to 6 people due to the rotten New York City weather. We are going to have three different pots - one is reserved for the dessert - and someone else is bringing that - but I need two other recipes. Of course, two of the guys hate Swiss cheese!! Does anyone have any other non-Swiss cheese and really good fondue recipes? Thank you.

[sneezles]

I love Grueye cheese, it's so different from just Swiss and I'm not familiar with Emmentaler, is that more like gouda or edam?

I know that jack melts fairly easily so the consistency would probably not be effected.

[This message has been edited by sneezles (edited 12-30-2000).]

[debg]

When I went to Trader Joes, it said the Emmantaler was in the "swiss" family. Yes, I do enjoy Gruyere on occassion as an appetizer also. Sneezles since you think the consistency won't be affected, I think I will just "even out" the cheese portions..you know - maybe like 3-1/2 cups of each! Thanks for your advice!

Janet good luck on your search! I think I'm going to try mine like above unless I get anymore advice to the contrary! You might want to try the Gouda recipe. I LOVE Gouda cheese!

[Beth]

Pulled these are from DH's fondue book, which says both Gruyere and Emmentaler are closely related Swiss Cheeses, with Emmnetaler being the milder flavored. Here are some differnt options:

Italian Fondue

11 oz Provolone cheese
11 oz Gorgonzola cheese
1 c milk
4 eggs
1 T butter
salt
freshly ground white pepper

Chop cheese and combine with milk and soak for 4 hours. Drain cheese and discard milk. Mix cheese with eggs and butter in the fondue pot and heat gently, stirring. The cheese should not melt, but do not boil or eggs will curdle. Season with salt and pepper. When mixture is thick and smooth, transfer to a cnadle warmer. Suggested to use with white bread and thick mushroom slices.

Beer Fondue

1 c Pilsner beer
1/2 c dark beer
1 lb 5 oz Cheshire or Cheddar cheese, cut into cubes
1 T cornstarch
2 T water
1 T fresh lemon juice
freshly ground pepper
2 T Steinhager or other German Brandy

Bring beer to boil in fondue pot, stirring constantly. Add cheese to beer a handful at a time, stirring until melted. Mix cornstarch in water until smooth. Stir into cheese mixture with lemon juice. Continue cooking until bubbly. Transfer to a warmer and season with pepper. Suggested for use with rye bread cubes or broken soda crackers.

[Beth]

Since it's for New Year's, here's another one:

Champange Fondue

1/2 clove garlic
1 lb Emmentaler
1/2 lb Gruyere
1 c extra dry Champange
1 tsp fresh lemon juice
1 T cornstarch
freshly ground pepper

Rub inside of fondue pot with the cut side of the garlic. Coarsley grate the cheeses and combine them in the pot with the Champange, lemon juice and cornstarch. On a itchen range, stir over medium heat until cheese melts. Stir with a wooden spoon in a figure 8 to prevent cheese from getting stringy. Transfer pot to a warmer on the table and season with pepper.

For more Champange flavor, prepare fondue with 2/3 C white wine. When fondue is ready, stir in 1/3 c Champange.

[SusanL]

One more recipe -a Salsa Fondue
GRUYERE FONDUE WITH SALSA VERDE
Not a Mexican salsa, this Italian "green sauce" is made of fresh basil, parsley, garlic and a big splash of vermouth. Swirled atop the cheese mixture, the salsa verde adds a lovely marbled effect to the fondue. 1/3 cup (packed) fresh basil leaves 1/4 cup chopped fresh parsley 1/4 cup dry vermouth 1 tablespoon Dijon mustard 1 garlic clove 1 1/2 pounds Gruyère cheese, shredded (about 5 1/2 cups) 2 tablespoons cornstarch 1 1/2 cups dry white wine, Bite-size pieces of focaccia or French bread, fresh fennel, steamed broccoli and cauliflower florets, cherry tomatoes and peeled cooked shrimp Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper. Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.

[shoyski]

DebG, you are going to have a ball! We had a fondue party about a month ago and I used some fondue recipes from Epicurious that were outstanding!
http://www.epicurious.com Go to this site and type in fondue. We tried the Gruyre Fondue with Salsa Verde, Three Cheese Fondue with Tomato Chutney and the Carmel Cognac Fondue. I can't begin to tell you how good all of it was. We were unable to find the Emmenthal so subbed some more Gruyre and ended up using the Havarti on the Three Cheese fondue. Also, I could only find plain tomato chutney and that workd fine as well. Good luck!

[joanieb]

What's a fondue bash w/o a super chocolate ending??!!!

Tried this last nite (not as part of a fondue party, just after Brunswick stew dinner!) (from Epicurious)--WHOA, very tasty, easy! Used apples, bananas, pears, shortbread, graham crackers, even crystallized ginger (my new passion for snack!) as dippers. Trying to use up all the sugar in the house so I can come clean for New Year's (so maybe my theory of eating all the sugar at one time isn't so smart...)!

Toblerone dark Chocolate Honey-Almond Fondue

6 Tbs. whipping cream
3 Tbs. honey
2 3.52 oz bars Toblerone bittersweet choc. or 7 oz semisweet choc., chopped
1 Tbs. kirsch (I used o.j.)
l/4 tsp. almond extract
Assorted fresh fruit/cookies

Bring cream & honey to simmer in heavy med. saucepan. Add chocolate, whisk til melted. Removed from heat, whisk in kirsch (o.j.) & almond extract. Pour into bowl (fondue pot), surround w/fruit or other dippers.

Serves 4-6!

joanie