Successful cheese fondue - advice needed

Consolation
Wed, 31 Dec 2008 12:09:42 +0000

Re kirsch and cherry brandy: kirsch is a colorless eau de vie. Don’t make the mistake of buying a red, sweet “cherry brandy” for this purpose. (Cherry Heering and Kijafa are good to drink, if you like liqueurs, but not in fondue!) Kirsch is also used in desserts such as a famous Zuger Kirschtorte (beatiful and rather fabulous in terms of multiple textures, but too sweet for me) and Black Forest cake, poured over fresh pineapple (yum!), etc. A little bit is a great addition to whipped cream. I make a truffle that has dried tart cherries soaked in kirsch.

The last time I made cheese fondue, my S objected violently to the presence of the kirsch, which was too alcoholic for him. (To be fair, I accidentally put in too much. )