Question by minty: Cheese fondue questions?
a few years ago i purchased a vintage fondue set. The kind where you put the heat source underneath, not electric. This set is also not metal, it’s like a porcelain or some type of glass set set. this is my first time fonduing and i went straight to an old episode of alton brown’s good eats. he uses an electric fondue set so I am a little confused!

1) do i cook everything in the fondue pot that uses the flame source underneath? or do i cook everything separately and then add it to the heated up fondue pot?

2) if the fondue pot holds 3.5 cups of water, with about an inch and a half of space from the top, how many will this feed for light party snacking (not a full meal of cheese dip)?

3) everyone that is invited drinks and drinks wine, but I remember being young and trying a fondue that had cherry liquor in it and it was terrible, you could taste the cherry and the liquor and it was sweet and alcoholy which didn’t go well with cheese and bread ( in my opinion). If i use a light dry alcoholic cider or dry wine or beer, will this have the same effect or will the taste be subtle?

4)what’s the best kind of heat source for my situation (not electric) and where can I find this?

5) does anyone have an easy recipe they could recommend that would appeal to everyone? nothing like nacho chz, something that you have had with a ciabatta or buttery crusty french bread? i would especially appreciate it if you have tried this recipe before with a flame source underneath.

tom, should I heat up the fondue pot before transferring? thanks for the quick reply

Best answer:

Answer by Tom ?
You can be STERNO at most supermarkets and hardware stores. They are little cans of a flammable gel that you light and set under the fondue pot. The little can is aluminum though and can get red hot so it is best to put it on a flameproof dish that will fit under fondue pot.

My fondue pot is also not electric. This is the cheese fondue recipe that I use and everyone who loves fondue loves this. Your idea to serve ciabatta or french bread is spot on.

1 loaf white country bread
1 clove garlic, peeled and halved
1 1/4 cups Swiss fendant or other dry white wine, plus additional for thinning the fondue
1 pound Gruyère cheese, chopped
Pinch freshly grated nutmeg
1 tablespoon cornstarch
2 tablespoons kirsch
coarse salt
freshly ground black pepper

Tear the bread into bite-sized pieces

Rub the interior of a medium stainless-steel pot with half the garlic clove. Discard the garlic and add the wine to the pot. Bring to a simmer over medium heat and add the cheese and nutmeg. Cook, stirring with a wooden spoon until the cheese is melted. Please note that the cheese and wine will not yet be blended. In a small bowl mix together the cornstarch and the kirsch. Stir the kirsch mixture into the cheese mixture. Continue to stir and simmer until the cheese mixture is smooth, about 5 minutes. Season with coarse salt and freshly ground black pepper. If the fondue is too thick, add up to 1/4 cup Swiss fendant or other dry white wine.

To serve, transfer to a fondue pot or a chafing dish set over a flame. To eat, spear bread pieces with fondue forks and dip into cheese, continuing to stir the mixture with the forks as you dip.

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