The retro design of vintage fondue sets are a perfect centerpiece to a Mad Men era get-together. Here follows the Cheese Fondue recipe offered by George Hamilton in a McCall's magazine Celebrity Recipes feature from 1963. This Swiss Cheese Fondue recipe is very rich, complemented by the white wine you choose to use in the recipe.
- 1 clove garlic
- 1 pound natural Swiss cheese, grated
- dash salt
- dash pepper
- 1.5 to 2 cups of dry white wine
- 4 tablespoons cornstarch
- 2 tablespoons kirsch
- 1 loaf french bread
- For making fondue, use a rather deep baking dish with a glazed interior, flameproof glass saucepan, or crockery utensil--never a metal pan.
- Rub side and bottom of baking dish with garlic. Put cheese, salt, and pepper into dish; add enough wine almost to cover.
- Cook, over medium heat and stirring constantly, just until cheese melts--no longer. Cheese and wine will not be blended yet.
- Now make a smooth paste of cornstarch, kirsch, and about 2 tablespoons of water. Using wire whisk, stir cornstarch mixture into melted cheese and wine.
- Cook, over medium heat and stirring, 2 to 3 minutes, or until fondue is as creamy and thick as medium white sauce.
- Cut bread into 1-inch cubes
- To serve: set fondue over a chafing-dish flame or candle warmer. Each bread cube should be speared with a fork and dipped into warm fondue.
Makes about 3 cups.
Follow up with Carol Lynley's Fresh-Concord-Grape-Pie
- Pastry for 2 crust pie
- 5 cups fresh Concord grapes
- 1 Cup sugar
- 1/4 cup flour
- 1/8 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 tablespoon grated orange peel
- 2 tablespoons butter
- Preheat oven top 425 F.
- Wash grapes, drain. Remove skin from each grape by pressing between thumb and forefinger until skin breaks and pulp pops out; set the skins aside.
- In medium saucepan, over medium heat, bring the pulp to boiling, stirring; boil 2 minutes. Press pulp through sieve, to remove seeds. In large bowl, combine the sieved pulp with skins, mixing well.
- In a small bowl, combine flour, sugar and salt. Add the grape mixture, along with lemon and orange peel. Turn into pastry lined pie plate. Dot with butter.
- Roll out remaining pastry into an 11-inch circle. Make several slits near center, for steam vents; adjust top crust over the filling; trim overhang a little.
- Fold edge of top crust under bottom crust; press together with fingertips to make a seal. Crimp edge decoratively.
- Bake 40 to 45 minutes, or until crust is golden. Cool partially on wire rack; serve pie warm. Makes 6 to 8 servings