Cheese Fondue
Amy and I made ourselves a big pot of fondue for dinner tonight. The only time I make fondue is when she and I get together. We used a different recipe than last time. Tonight we chose a recipe from a cookbook we both own, using the variation listed (Gruyére, Emmentaler, and Appenzell). It was so good! We used a very inexpensive cast iron saucepan that we found today, and just cooked it over the stove. It formed a lovely crust at the end, which we peeled up from the bottom of the pan and promptly ate. I can't think of a nicer way to spend my Friday night here in Austin.
- Cheese Fondue (The Cheese Lover's Cookbook & Guide, Paula Lambert, p. 233)
I thought the enameled cast iron was the perfect pan! Amazing.
That was fun. We should do that more often. You know, if we were neighbors...