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Not As Good As Pork Cracklins

misadventures in cooking

Friday, January 21, 2005


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)


At 1/21/2005 9:39 PM, Blogger Sheri said...

I had so much fun tonight! What an excellent way to feed ourselves while we work on our mole.

You forgot to mention that we only made 1/8 recipe of the Fondue and that's why we were able to eat it all. Heh heh heh.

At 1/25/2005 11:32 AM, Anonymous Anonymous said...

How good is your memory? LOL You used to have fondue when you were growing up. We used a recipe very similar actually using the same cheese etc. We also used to have the meat and chocolate occasionally. Our fondue pot was avocado green so that tells you how long ago that was. Love, Mom

At 1/25/2005 8:34 PM, Blogger Amy said...

I remember that fondue pot!! It used to live on top of the refrigerator and it had long spoons with different colored dots on the ends.

I also remember you making melted cheese in a frying pan, just plain melted cheese that got a little crispy on the edges. mmmm....


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