Tuesday, May 20, 2008

Great Moments in Food Photography: Nan's French Fondue

While flipping through my favorite cookbook the other day - Egg and Cheese Spaghetti and Rice Dishes - I came across this drool-inducing image.

Doesn't that look good? I bet it really sticks to your bones. Well, as a special treat I've decided to share the recipe with you, my loyal readers. Enjoy!

Nan's French Fondue

1-1/2 long loaves French Bread
1/2 cup butter, margarine, or Country Crock
1/2 cup sharp prepared mustard
1-1/2 lb. sharp natural or process cheddar cheese, slice 1/4-inch thick
4 eggs, well beaten
5 cups milk, hot
1-1/2 teasp. Worcestershire
1/8 teasp. cayenne
1/4 teasp. paprika

1. Day before: Slice French bread into 1/2-inch slices; spread generously with butter and mustard.
2. In 4-qt. casserole, alternate layers of bread and cheese slices to fill casserole.
3. Combine eggs, milk, Worcestershire, salt, and cayenne. Pour over bread and cheese layers. Sprinkle top with paprika. Refrigerate, covered, until next day.
4. About 1-3/4 hours before serving: Start heating oven to 350-degrees F. Bake fondue, uncovered, 1-1/2 hours.

Makes 8 servings (though you'll be hard-pressed not to eat the whole thing in one sitting).


go_Jake said...

When I close my eyes, I see myself cutting the fondue in that picture with a very large butcher's knife. And when I pull the crust away, it reveals the filling: my own severed head, bubbling gravy, and live, swarming ants. But I still have my own head, so that head can't be mine.

So I eat it.

Anonymous said...

looks frakkin' great. -brian

AaronS said...

Am I seeing things, or is someone's arm baked into that thing?

Antelope Baby Industries said...

Thanks for making this for dinner last nite! It was delicious!

beerdeprived said...

I mean, Bleeeeeeeechhhhhhh!