Thursday, November 20, 2008

You do, we do, everybody Fondue

So finally, we have had some Swiss Fondue zu Hause! Thanks to Juanita, I got a great little fondue pot at the Broccoli, er, I mean the Brocki, and we lit it up the other night after I figured out where to buy the gel fuel kits and how to use the darn things... (they are in Migros on the fondue pot shelf and once you open up the space ship looking holder you just pop the gel in there, without the lid, and light that baby up.)

We used one of the ready made kits - I think this was the Appenzell one, and it was tasty. And it is as easy as they make it sound - basically you just put the goop of cheese and whatever else is in there in the caquelon - the official name for the fondue pot- and heat it up, stiring all the while. We used one of the packs in the 2 pack kit. It was more than enough for 2.

I cornered a Swiss Lady in the Migros and made her tell me what bread the Swiss eat with their fondue and she gave me the good stuff - a white wheat mix, although she said real Swiss usually go all white... it was still good. And as you can see I strayed from just the bread for some other fun fixins: broccoli, cauliflower and (gasp) pineapple! All delish.


It was super filling and we will be doing it again soon... not only because I have about 13 packs of fondue sitting around, they keep for 4 years or so, I checked (which makes you wonder what they put in those packs besides yummy cheese...), but it was also fun and quick.

Ahh... Swiss Fondue. We have arrived. :)

10 comments:

Michemily said...

Mmmmmm. I haven't had Swiss Fondue since 2004.

Swiss Miss said...

Hmm. We could do fondue and spa. That would really put me to sleep...

Adrian said...

Take a French Baguette home next time. That's the best for fondue. Just quarter each slice so each person gets a piece with crust. Get your bread early though, it's not the typical Swiss bread and normally sold out quickly.

Happy FIGUGEGL y'all!

Susan May said...

I love boiling up potatoes and dunking chunks of them in my fondue; and steamed brocolli is also a favorite. Betty Bossi is pretty good, as mixes go.

Bluefish said...

Yummmmmmmmmmmmmm...can you pour wine in the fondue?

Cherrye at My Bella Vita said...

Yum!I love fondue but never make it. Well, I lie. I made it once for a Christmas years ago and my cousin had to spit it out because it tasted so bad.

Maybe I should try again??

M'dame Jo said...

bluefish > you /have/ to pour wine in the fondue ;)

Jessica said...

Yeah the pre-made packets are really the bomb here... no mess, no fuss. Just squeeze the contents into the pot and heat her up. Easy peasy. And yes, I think that the packets also have a wine flavor to them, so no need to add extra - unless of course... :)

stacy said...

You can find Appenzeller fondue packets at a number of US supermarkets, surprisingly. We used to eat them when we lived in California! I love that they sell fondue packets and gel packs in the gas stations. It's on that level of "emergency" food supplies...lol.

SwissGuy said...

What about gherkins and those miniature pickled "silver onions" and corn cobs?

As far as I konw, those are the classics for fondue and racelette...

 

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