The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

i'm feelin' swiss...i was an exchange student in switzerland..fondue+tartine french country bread+sprungli=Himmel auf Erden! ...

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tfranko29's picture
tfranko29

i'm feelin' swiss...i was an exchange student in switzerland..fondue+tartine french country bread+sprungli=Himmel auf Erden! ...

hi gang,

 

took a trip down memory lane...my swiss host brother was just in town for a visit!...i was a rotary exchange student in switzerland...while he and his family visited...we made them our american favorites...now we are enoying their's...fondue with the marvelous tartine bread...and of course the family brought us sprungli chocolates!!...if you have time...take a trip on memory lane with me...

 if you like...click the link below...http://jewelsinnaples.blogspot.com/2012/05/sooo-excited-for-tonites-menua-little.html

cya

frank

 

 

 

 

dabrownman's picture
dabrownman

Fondu and Chocolate- Not Fair, Nor Fair and Not Fair   Looks absolutely yummy!!!!

Mini Oven's picture
Mini Oven

or is it white wine?  

tfranko29's picture
tfranko29

hello mini oven!

thanks for checking out the fondue! in the glass is white wine...i needed a little more than that...it depends on how much cheese you have and the consistency you want... i only put about 2 cap fulls of the kirsch..it's a strong flavor.

cya

frank

HeidiH's picture
HeidiH

Here I am, trapped in South Carolina eating leftover Chinese takeout for lunch and you show me that blog posting! Cruel, I say, cruel! It really looks marvelous! I want to take swim in the fondue but would certainly "satisfice" with that bread!

tfranko29's picture
tfranko29

Hi  Everyone,

Thanks for the yums, Dabrown!!! 

Heidi, the fresh warm cheese fondue wasn't intended to be cruel!, but wowsa if you could've been here!   FYI  Fondue "season" is officially over in south Florida, so no more hot cheese pictures.

Cya

Frank

 

HeidiH's picture
HeidiH

... in that we are entering the season where the kitchen is a steady air-conditioned 78F -- perfect for countertop dough development.   For those of you who aren't from the Southeastern US, we are now entering our 4+ month period in which we close the windows, turn on the AC, and only venture outside to get into the air-conditioned car to go to the air-conditioned grocery store.  We try not to fry as we cross the parking lots.  We have a lot of 95/95 days here:  95F and 95% humidity.