Seventeen retro fondue

17 Mar


The November 1969 issue of Seventeen Magazine lauds fun at a fondue suggesting melted Swiss cheese and apple juice with caraway meat ball and apple crescent dunkers for the youngsters. We have been scouring for the recipe online, but have only discovered a similar one, posted at bottom.

From The Seventeen Cookbook:
“When you hear people speak of Swiss fondue, what they mean is something like the recipe below. It’s great fun around holiday time and after any winter sport. Play it like a game — anyone who drops his cube of bread into the fondue pays a forfeit (does the dishes, manages the hi-fi or what have you).

If you wish you can fix part of this recipe in advance, to be ready for instant dramatics. Toss the grated cheese with flour and nutmeg, cover it and tuck it in the refrigerator. Cut up the bread, wrap it in an uptight wrapping. Set the fondue table with a chafing dish or an electric skillet in the middle.”

The Seventeen Cookbook

1 1/2 lbs swiss cheese, grated
1/4 cup flour
1/4 tsp nutmeg
2 loaves of French bread, cut into cubes (or four loaves of brown-and-serve size)
4 cups canned chicken broth
1 1/2 tsp. vinegar
1/2 tsp Worchestershire sauce
1 tsp. Angostura bitters.


Seventeen Magazine, February 1994
1 clove garlic, halved
1 cup chicken broth
1 Tsp lemon juice
2 cup gruyere cheese, grated
2 cup cheddar cheese, grated
2 Tsp cornstarch
1 dash white pepper
1 pinch nutmeg, grated
1/2 loaf of favorite bread
2 apples, sliced

Rub inside of fondue pot with cut garlic clove. Place pot on stove, pour in chicken broth and lemon juice, and cook over medium heat until bubbly. Turn heat to low, and gradually stir in cheeses with a wooden spoon.

Blend in cornstarch, and continue to cook, stirring constantly. In about 2-3 minutes, mixture ahould be thick and smooth (do not allow fondue to boil.) Season with salt and pepper and nutmeg.

Place fondue pot on its stand at the table, without the burner. Serve with bread cubes and apple slices.
Caraway Pork Meatballs
1 lb. ground pork
1 tablespoon caraway seed, ground
1/3 cup finely diced red onion
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
1 beaten egg
1 sleeve unsalted saltine crackers
1/4-1/2 cup milk
Fresh dill for garnish

In a large bowl, add all of the ingredients except for the crackers, milk and dill.

Using a strong spoon, mix everything together until fully combined.
Crush crackers and stir in. The meat mixture will be thick, so add 1/4 – 1/2 cup of milk to loosen.
Form into balls.

Bake in a 375F (190C) oven for 25-35 minutes.

Makes about 2 dozen 1 1/2-inch meatballs

2 Tbsp. olive oil
3 slices fresh white bread, roughly torn
1/2 cup beef broth
1/2 cup heavy cream
2 Tbsp. unsalted butter
1 onion, finely diced
2 Tbsp. chopped fresh parsley
1/4 tsp. ground allspice
1/4 tsp. dry mustard powder
2 Tbsp. all-purpose flour
1 lb. 80% lean ground beef
1 lb. ground pork shoulder
2 tsp. salt
1/2 tsp. freshly ground black pepper
2 large eggs

1. Preheat oven to 450°F. Drizzle olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside

2. Place the torn bread, beef broth, and cream in a bowl and let soak for 5 minutes.

3. Melt the butter in a frying pan over medium-high heat. Add the onions and cook, stirring frequently, until transparent, 6-8 minutes. Add the parsley, allspice, mustard powder, and flour and stir to incorporate. Pour the contents of the pan into the bowl with the bread mixture and stir until well mixed. Set aside to cool.

4. Combine the cooled onion and bread mixture with the ground beef, ground pork, salt, pepper, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.

5. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching on another.

6. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

7. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Serve with a favorite cream sauce over egg noodles, or with mashed potatoes. (The Meatball Shop Cookbook also recommends their mushroom gravy.)

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