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HOMETOWN FLAVOR - Wisconsin Cheese Fondue
By Terese Allen

Wisconsin Cheese Fondue

I'm not much for tricky gadgets and single-use kitchen equipment, but I am glad to have the $1 fondue pot I found at a garage sale years ago. The cheery red enameled pot and long wooden-handled forks make our occasional fondue meals festive. If you substitute a heavy saucepan for the fondue pot, you may need to reheat the cheese sauce once during dinner.

Bock beer gives the sauce Wisconsin flavor and a rich caramel color. Emmenthaler is the classic fondue cheese, but for an unusual touch, use half smoked Swiss and half emmenthaler cheese.

Ingredients:

  • 1 pound emmenthaler or Swiss cheese, finely diced
  • 4 tablespoons flour
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 2 cups bock beer
  • 2 tablespoons lemon juice
  • freshly ground black pepper
  • whole grain or dark rye bread, cut into 1-inch cubes

Preparation:

Mix cheese and flour in bowl. Combine garlic and salt on a cutting board; smash with the flat-edge of a knife until a paste forms. Combine beer and garlic paste in fondue pot. Bring to very low simmer; do not let it boil. Stir in lemon juice. Add a handful of cheese and stir constantly until melted. Continue to add one handful of cheese at a time, stirring constantly with wooden spoon. Do not add more cheese until each handful is melted. After last handful has melted and mixture begins to bubble, stir in pepper to taste. Place fondue pot over burner unit. Serve with cubed bread to dip into the cheese sauce. Serves 4.

Reprinted from: Hometown Flavor



Terese Allen is one of the Midwest's best-known cookbook writers and a collector of Wisconsin's ethnic food traditions. A former professional chef, caterer, and restaurant manager, she maintains her craft through teaching cooking classes.

Allen is author of : Ovens of Brittany Cookbook, Fresh Market Wisconsin, Wisconsin Food Festivals, Hometown Flavor and Bountiful Wisconsin.

Her food column appears regularly in Wisconsin Trails Magazine, where she is a contributing editor. She can also be seen on-line at Taste of Wisconsin.

Terese 's books are available on Wisconsinmade.com

 


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