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Article: The Jewish Kitchen: Fondues - Dip and Dunk

Article from:
Jewish Exponent
Article date:
March 7, 2002
Author:
Copyright

Hofman, Ethel G.
Jewish Exponent
03-07-2002
After a two-year stint in Basel, Switzerland, where we regularly dined on
cheese fondue and a bottle of crisp Savignon Blanc, my husband and I felt
we absolutely couldn't live without the classic dish of Switzerland. So our
calquelon -- a deep, earthenware pot with a frieze of cows and fir trees --
was lovingly packed and sent off to our new home in the United States.
Manufactured with typical Swiss precision, it's still hale, hearty and
well-used after more than 25 years.

Cheese fondue was one of the glamour dishes of the 1960s. With a surge in
travel, Americans had discovered European comfort foods and wanted to enjoy
them at home. Today, with the ...

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