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When I started my retirement travels - the first of which was my solo overseas trip to Italy in 2009 - I wanted a way to share it with family and friends as it happened. Hence, "My Travel Journal". However I realized I wouldn't always be on a trip and wondered what to do with the blog in between times. My daughter pointed out, wisely, that travels can also include trips to the kitchen to try a new recipe, trips to visit family, trips to my neighborhood Starbucks, or a fun day trip with a friend. You're welcome to join me on any of these journeys!

P.S. I've set up separate pages for each of my major trips (see tabs above).

I recently added an "Italian Word a Day" thingie which shows up at the bottom of every page. You see the word and can click to hear it pronounced. I've been enjoying it and I think my accent is improving as time goes by.

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December 01, 2008

Cheese Fondue for One

From "Fearless Cooking for One"
by Michele Evans


1 clove garlic, halved
1/4c.+3T dry white wine
3-1/2 oz. shredded Gruyere or Swiss
1-1/2 tsp. flour
Pinch of nutmeg
Pepper to taste

Rub your small, heavy pot with the garlic halves and discard them.  Pour in the wine and heat it slowly.  Do not boil it.  Meanwhile, sprinkle the shredded cheese with the flour and toss in a bowl.  When the wine is hot enough to melt the cheese, start adding small amounts to the wine, stirring with a wooden spoon until melted.  Add the nutmeg and pepper during this process.  When it's all melted and thickened, place the pot over a lighted flame (and I guess if you don't have a fondue pot you won't have that - maybe just eat it at the stove!)

Then you just dip the bread and/or anything else you feel like in the cheese and enjoy.  I've had apples and they're wonderful.  The broccoli was good, as is cauliflower. 

This batch didn't come out as smooth as larger batches I've made, but it didn't affect the enjoyment at all.  Oh, and I used Gruyere.


Verna said...

This is great, I'm the only one in my family that likes fondue, and all other recipes I've seen feed a crowd! FYI, here are a few other "dippers" I've discovered go great with cheese fondue: bits of leftover ham, cooked shrimp, sliced hot dogs, and cherry tomatoes... or practically anything that goes well with cheese! Yum, I'm drooling!

Mary Lynne said...

Thanks for your note, Verna! And, you're right - all sorts of things make good dippers. Hope you treat yourself to a fondue now and say "phooey" to your family that night! :)

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