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Old 01-25-2008, 05:20 PM
Location: Fort Worth, Texas
10,716 posts, read 31,063,453 times
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Originally Posted by debjane View Post
I would recommend avoiding water-based products in fondue. Fruit juice makes it awfully sweet, although I have often had fondue made with white grape juice and/or apple juice. I served as an LDS missionary in Switzerland, and some locals make it with sparkling cider, or even tomato juice. You can always use baking wine. Both chicken stock and milk can be used as additional ingredients, but I wouldn't use too much of either.

When making fondue, be sure to use at least two types of imported cheeses--one good and stinky and the other mild. It's good to throw in some cloves of garlic, salt, pepper, and Mirador (if you can find it at an import store).
Thanks for the advice Deb, its not that I am morally opposed to alcohol, I did however grow up in a religion that did not believe in drinking. As a result I rarely drink. I know very little or nothing really about wine.

I might try it with a combination of sparking apple cider and organic chicken broth. My daughter loves to drink Martinellis which comes in a wine like bottle but is only sparkling apple juice.
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Old 01-25-2008, 05:24 PM
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Oh, another quick note...the general rule for cheese is a 1/2-pound per person.

Be sure you're using a ceramic pot (not a metal because they're so thin that the cheese will burn--the metal type are meant for chicken broth and meat, known as Fondue Chinoix (as in Chinese fondue)). Anyway, cook it first on your stove on medium-high, stirring constantly. When it's ready, move it over to the traditional stand and burner.
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