February 5, 2009 | Author admin
Ingredients
1 clove garlic, halved 1 (12?ounce) bottle hard apple cider 2 tablespoons lemon juice 1 tablespoon brandy Pinch kosher salt 5 ounces (2 cups) Gruyere, grated 5 ounces (2 cups) Smoked Gouda, rind removed, grated 1 tablespoon plus 1 teaspoon cornstarch 1/4 teaspoon curry powder Several grinds fresh ground black pepper
Method
1) Rub inside of fondue pot or heavy small saucepan with garlic.
2) Pour cider into pot.
3) Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat.
4) Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl.
5) When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next.
6) Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes.
7) If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon.
Stir in curry powder and pepper.
9) If cheese seems stringy, add some or all of the remaining lemon juice.
10) Move fondue pot to alcohol warmer, and keep stirring during service.
11) A variety of breads, from pumper?nickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping.
12) If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.
Yield: 4 to 6 servings
January 27, 2009 | Author admin
Here is a great fondue recipe when your friends come around.
Ingredients
2 lbs. brie cheese 5 apples, peeled and cut into slices
Method
1. Remove rind from cheese and cut into cubes. 2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy. 3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.
Now you can invite your friends around and let them try your new fondue recipe.
November 5, 2008 | Author admin
Ingredients
8 ounces good quality chocolate 8 ounces heavy whipping cream. 1 shot grand mariner or liqueur of choice.
Method
Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate and stir until chocolate is melted. Place dessert pot over a tea candle to keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or cookies.
November 5, 2008 | Author admin
Ingredients
1?1/2 cups diced processed American cheese 1 cup milk 1 tablespoon Worcestershire sauce 1 tablespoon all?purpose flour 1 teaspoon ground mustard 1?1/2 cups shredded Cheddar cheese 1 (14 ounce) can artichoke hearts, drained and chopped 1/4 cup roasted red peppers, drained and diced
Method
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3?quart saucepan. Cook over medium?low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.
