You would not believe how my friend Sheri spoils me. She brings (and mails) me gifts that are so perfect. One of my gifts yesterday was The Cheese Lover's Cookbook & Guide by Paula Lambert, who is from Dallas.
Sheri and I have a relatively new (but very important) tradition of making fondue together. What better indulgence while we slave over the 3-day process of authentic Mexican mole for our party on Sunday?
The last time we made it, we used a recipe from Fondue by Rick Rogers. We decided to make Paula Lambert's and compare. We used her alternate recipe, which is very, very similar to Rick Rogers', a combination of Gruyere, Emmentaler, and Appenzell. The kirsch, by the way, is not all optional, despite anything that Heidi might tell you.
It was delicious. Hello? How could melted cheese be anything other than delicious?!?! This time we got the all important crust as our reward for finishing it off. Oh my. The only thing I can imagine that would have made it better would be if Cheryl had been here too.
- Cheese Fondue (The Cheese Lover's Cookbook & Guide, Paula Lambert, p. 233)