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How to Make Great Fondue: Variations

Fall Line
posted: 03/17/2005
by Ryan D'Agostino

Not surprisingly, Oswald has come up with a few variations on his classic formula over the years. A few of his most successful wanderings:

1. If you don't mind specks, add fresh chopped herbs to the cheese mixture just before serving-chives, rosemary and parsley work best. Another alternative: leeks. "Amazing," says Oswald.

2. Sauté fresh morel or porcini mushrooms in a little butter with a few chopped shallots, then add themto the cheese. "Awesome."

3. Substitute beer for the white wine. Oswald favors King Ludwig pilsner.


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