How to Make Fondue

I made a movie. I carried a little camera around with me in the kitchen and I took "moving" pictures of making a pot of fondue.

It was so much fun. I giggled through the whole thing. Then edited out the sound so you couldn't hear me.

Many of you know that I was an actress before. I co-starred in Murder, She Wrote. [My stage name is Daryl Wood Gerber.] I had parts in Matlock and other TV shows. I sold a lot of commercial products like Milky Way and Wonder Bread. But I NEVER made a movie.

I wanted to. I had dreams of directing. In fact, that's how I got started as a writer. I wrote a romantic comedy screenplay for me to star in. It's still one of my favorite stories! It won a screenplay award, but it never got produced. I had high aspirations of raising money and making into my starring vehicle and directing it. High, high aspirations. Sometimes our dreams don't come true, right? But that's another post.

Anyway, having never really been behind the camera except when filming my family, it was fun to take the helm and think in terms of story when it came to making a movie about fondue. And editing was even more fun, because you realize how much you can cut out and still get the story across.

I hope you'll enjoy the movie. Share it with a friend. Yes, I did it in honor of LOST AND FONDUE which comes out in just a few weeks. Can you tell I'm excited? LOL

For this recipe, I used Doux de Montagne, a cow's milk cheese that is extra moist, with mild fruity and buttery flavors.

[Pronounced: Doo deh Mon-than-yeh] Doux means soft or smooth.

THREE-CHEESE FONDUE

Ingredients:

For Fondue:

2 tablespoons olive oil


4 tablespoons chopped yellow onions


1 teaspoon white pepper

1 teaspoon nutmeg

1 teaspoon salt

1 cup plus 2 tablespoons Half ‘n Half 


8 ounces Doux de Montagne cheese (may substitute with cream cheese)

1 cup freshly grated Parmesan cheese

1/2 cup (packed) grated Gruyère cheese

For potatoes:

1 pound new potatoes

1 teaspoon salt

2 tablespoons chopped parsley

2 tablespoons olive oil

Salt and pepper to taste

Wooden skewers

Directions:

For Potatoes:

Combine 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and add potatoes. Cook until potatoes are just tender when pierced with skewer, about 6 -12 minutes. Drain. Cut potatoes in half or quarters (bite-sized). Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper. Potatoes may be prepared 1 day ahead. Cover refrigerate. [Reheat potatoes in 350 degree oven for 10-12 minutes.]

For Fondue:

Heat oil in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 4 minutes. Reduce heat to low. Add Half ‘n Half and cheeses. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat. [If it feels too thick, add a little regular milk to thin.]

Place potatoes on platter. Spear each with skewer. Serve with warm fondue.

CLICK THIS LINK for a pdf of the recipe.

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I have a link on my website for the movie and there's a youtube link for it as well.

Enjoy!

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Question of the day: have you ever had fondue? Where and with whom?

I've started a LOST AND FONDUE launch contest that runs from now until May 3, the day LOST AND FONDUE comes out. Details are on my website, but here's the skinny. All you have to do is read THE LONG QUICHE GOODBYE (in your library, at the store, on your Kindle, I don't care) and tell me where you find TUSCAN TARTUFFO CHEESE (hint, it's not that far in). You'll write me, via the website, and you're entered. 1st prize is either a fondue pot or $50 gift certificate to your favorite booksellers. There are other prizes as well.

CLICK THIS LINK to learn more.

Also, check out my blog tour schedule LINK. There are little surprises in store while I'm on the "virtual road".

Enjoy!