• 1 cup dry white wine
• 1 tablespoon butter
• 1 tablespoon corn starch
• 1 clove garlic grated
• 2 tablespoons Kirschwasser
• 1 drop of Tabasco
• 1 pinch of nutmeg
• 7 oz Gruyere cheese grated
• 7 oz Emmentaler cheese grated
• 4 oz Appenzeller cheese grated
Boil wine in small saucepan. Melt butter
over medium low heat in a ceramic or cast
iron fondue pot. Wisk in cornstarch and
grated clove of garlic. Cook for 5 minutes.
Stir constantly to avoid sticking. Stir wine
into mixture slowly. Add all 3 cheeses and
keep stirring until cheese is melted. Add
2 tablespoons Kirschwasser as well as a
drop of Tabasco and a pinch of nutmeg.
Keep warm over low flame. Serve with
cubed bread (day old), sliced apples or
pears, broccoli, cauliflower or any sliced
Tired icons of the 1960s and ’70s have faded into obscurity. Faux wood paneling? Gone. Pet Rocks? Forgotten. Two-hour baseball games? Outta here. Institutional racism? Uh…yeah. Well, we’re still kinda working on that one.
Hey, at least we got rid of leisure suits. So, score! And we stashed all those home fondue kits in the dark recesses of some closet, never to be seen again. Indeed, the demise of shared meals of melted cheese and bread was so complete, Smithsonian decided to record fondue for posterity by adding a set to the National Museum of American History collection.
But hang on just a minute. Original fondue pots are a hit on eBay. You can buy new ones at big box retail outlets—and Grocery Outlet, for that matter. People post fondue images on social media. What gives?
“It’s becoming more and more popular, especially in this weather,” says Nargis Lengacher, owner of Lugano Swiss Bistro in Carmel’s Barnyard.
Read full article here
As the only fondue restaurant specializing in Swiss, German, and French Cuisine on the California Central Coast, we are honored to receive great press from a variety of online outlets! Check out recent features from The Parentologist, The Monterey County Herald and Silver Light Media to read about the fun happening at Lugano Swiss Bistro in Carmel, California.
Finding it increasingly difficult to withstand harsh winters, Swiss villagers in the 18th century discovered a way to make old cheese and stale bread not just digestible but delicious.
These enterprising and thrifty geniuses had invented fondue (named after the French word fondre, meaning melt), the greatest party food since the Earl of Sandwich self-named a snack of meat between two slices of bread…
Click here to read the full article!