How to Make Great Fondue: Ingredients
Fall Line
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For the fondue (serves two):
>1 1/2 cups dry white wine (6)
Oswald leans toward Napa Valley Chablis.
>11 oz. grated cheese (7),
equal parts Appenzeller, Gruyere and Freiburger
>A pinch of white pepper (8)
>A pinch of freshly grated nutmeg (9)
>Cornstarch (10)
>A splash of kirsch schnapps (11)
Oswald prefers Black Forest brand.
For dipping:
>4 cups 1″ x 1″ cubed french baguette
>4 tablespoons garlic butter
(see recipe below)
>4 small new potatoes,
skins intact
>Baby carrots
with green tops intact
>1 head cauliflower,
cut into florets
>1-2 handfuls snow peas
>1 bunch asparagus
>Chopped rosemary, thyme, basil or parsley,
to taste
Garlic Butter
Whip 4 tablespoons softened butter until white and creamy. Add 1/2 teaspoon minced garlic, 2 teaspoons chopped chives and a pinch of Hungarian paprika.
DECEMBER 2004
