Tips for preparing a successful fondue W-S Journal
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- Monterey Jack
- fresh goat cheese
- cream cheese
- Firm and semi-firm cheese work better than dry, crumbly cheeses.
- Cheeses can be flavored with herbs, chiles, mushrooms, olives, mustard, etc.
- cubed crusty bread
- other breads: croissant pieces or toasted bagel chunks
- tortilla chips
- vegetable pieces
- apple slices
- cooked shrimp
- salami pieces
- Swiss fendant (hard to find)
- Sauvignon blanc
- dry Riesling
- black tea
- wine used in fondue
- Cooking tools and methods:
- fondue pot with stand and alcohol burner (ceramic insert)
- electric fondue pot
- ENAMELED CAST-IRON, earthenware or ceramic pots that can be used on the stove
- a slow cooker
- Long fondue forks or wooden skewers
- Watch out for scorching and curdling.
- Do not clean pot right away. Heat pot for a minute or two, turning the hard, thin film into a crisp crust. Take it out, break into pieces and serve.
- It is a delicacy called la religieuse by the Swiss.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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