During the 1970s fondue became a craze not only in America, but in Argentina as well.\u00a0 My parents got a beautiful fondue set and on rare and special occasions they’d go to the expensive cheese shop and create this wonderful dish that we all could share.\u00a0 As a kid I LOVED it – and I still do.\u00a0 As a kid we always ate it with toasted bread crumbs. In Geneva, I discovered that fresh bread was even more authentic – and as a grown up I experimented on different things I could dip in it.<\/p>\n
The following is the recipe that I use now.\u00a0 The traditional liqueur for fondue is kirsch<\/a>.\u00a0 That’s not always easy to find and you may hesitate at buying a whole bottle when you only need a little bit for this dish.\u00a0 I’ve substituted it with Calvados<\/a> or just plain cognac or brandy with great results. BTW, in America all these cheeses are usually available at Trader Joe’s.<\/p>\n As a kid, and for many years, I used a regular fondue set with an alcohol burner. A few years ago I bought an electric fondue set and I LOVE it! It’s so much easier to keep the temperature at the right setting! I highly recommend getting one.<\/p>\n Shread the cheeses, put in a bowl, add the cornstarch and mix together. Set aside.<\/p>\n Rub the garlic on the interior of the fondue pot and leave in. Add wine and heat until boiling. Add the cheese, a handful at the time, stirring until it melts. When all the cheese melts down, turn down the temperature and add the brandy. Take to the table. Maintain temperature to just bubbling while you eat.<\/p>\n Serve with: French or sourdough bread, raw broccoli, apple and\/or pear slices, sausage slices, mini-meatballs, cooked tortellini and anything else you can think of.<\/p>\n Chocolate Fondue Recipe<\/a><\/p>\nTraditional Cheese Fondue<\/h3>\n
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