Monday, April 11, 2011

Cheese Fondue Day

Basic Cheese Fondue Recipe

2 Garlic Cloves, Cut in Half

(1 cup)Dry White Wine*

(1/2 lb)Gruyere Cheese*, Shredded
(1/2 lb)Emmenthaler Cheese*, Shredded

(1 tbsp)Lemon Juice

(1 tbsp)Cornstarch

(2 tbsp)Kirsch

(1/2 tsp)Nutmeg

(1/2 tsp)Paprika
*You should have a little more wine and cheese on hand to adjust the consistency if needed. Add more cheese if it's too liquid, add more wine if it's too thick.
1. Rub the garlic inside the fondue pot then discard.
2. Pour the white wine and lemon juice into the pot and turn on the burner.
3. Let the wine and lemon juice warm up without boiling.
4. Reduce heat and add the shredded cheese.
5. With a wooden spoon, mix well and stir regularly.
6. Dilute the cornstarch in the Kirsch, and add remaining ingredients to the pot.
7. Add pepper to taste.
8. If the mixture is too hard, add wine. If the mixture is too soft, add cheese.
9. Dip bite size pieces of bread or vegetables.
10. Let the freshly dipped pieces cool off for a few seconds, then enjoy and repeat but no double-dipping!
Note: Italian or French bread (baguette) makes excellent dippers when cut into small pieces. You can also try mild green or red peppers, zucchini slices, steamed broccoli or cauliflower or whatever else you're in the mood for.
Tip: If you ask your guests to make a figure 8 while dipping, this will ensure that the cheese mixture gets constantly stirred.
Buzz:  Tradition has it that if a woman loses her bread in the pot, she has to kiss the man on her left; a man doing the same, has to kiss the hostess.   At any rate, a most friendly dinner party.


No comments:

Post a Comment