I value some things in life more than others. A 7.62/51mm bullet traveling at 2800 fps is one of them. Another is cheese. Certain things just go well together. For instance, a well-timed knee while someone is trying to shoot a double leg takedown, a box of M118LR with my new OBR (Obscenely-awesome Battle Rifle), a linen suit with canvas boat shoes, or cheese with anything else. As a middleweight fighter I have to step on the scales before each fight and weigh in at 184.9lbs. In order to stay on track with making weight, I’m on a strict diet 10 months out of the year. During these 10 months of dieting I fantasize about all things cheese. I’m not allowed to have it, so of course it’s the only thing I want. Here is one of the recipes I wish I could have more often.
Tim Kennedy’s Recipe for Fondue
Ingredients:
• 1 garlic clove
• 1 bottle dry (good) Chardonnay
• 4 cups sharp cheddar
• 2 cups Gruyere cheese
• 2 cups mozzarella
For Dipping:
• Apples
• Pears
• French bread
• Sirloin
• baby corn
• Mushrooms
• Grapes
• Sweet Peppers
Turn on your fondue pot. Bruise the garlic and rub it thoroughly throughout your pot.
Pour the wine into the pot and cook on medium heat for 3-5 minutes uncovered until it starts simmering or about to boil. When it begins to steam but not boil, (Have all your dipping sides prepared sliced/cubed at this point–French bread into cubes, apples into slices, steak into strips, etc…) gradually add your cheeses and pepper.
Lower heat to low/medium and cover for 6 minutes. (I typically lay out all the dipping material at this point. My wife is a vegetarian so I usually separate some for her into a smaller fondue pot so my sirloin doesn’t kill her)
Enjoy.
