• 4/11 Cheese Fondue Day 5

    From Dave Drum@1:3634/12 to All on Sun Apr 9 17:48:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Swiss Cheese Fondue
    Categories: Cheese, Vegetables, Wine, Booze
    Yield: 8 Servings

    1 cl Garlic; halved
    1 lb Gruyere cheese; grated
    1/2 lb Emmentaler or other Swiss
    - cheese; grated
    1 c Dry white wine
    1 tb + 1 ts cornstarch
    1 ts Fresh lemon juice
    1 1/2 tb Kirsch
    Fresh ground pepper
    Fresh grated nutmeg

    Rub the inside of a cheese fondue pot or medium enameled
    cast-iron casserole with the garlic clove; discard the
    garlic. Combine the grated Gruyère and Emmentaler with
    the wine, cornstarch and lemon juice in the fondue pot
    and cook over moderate heat, stirring occasionally,
    until the cheeses begin to melt, about 5 minutes. Add
    the kirsch and a generous pinch each of pepper and
    nutmeg and cook, stirring gently, until creamy and
    smooth, about 10 minutes; don't overcook the fondue or
    it will get stringy. Serve at once.

    By Melissa Kelly

    RECIPE FROM: https://www.foodandwine.com

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  • From Dave Drum@1:18/200 to All on Wed Apr 10 18:34:28 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheese Fondue
    Categories: Vegetables, Cheese, Wine, Potatoes
    Yield: 3 servings

    1 Baguette
    1 lb Small, bite-size potatoes
    1 cl Garlic; halved
    1 c Dry white wine
    1 tb Cornstarch
    2 1/2 lb Gruyere; coarse grated
    8 oz Appenzeller; coarse grated
    8 oz Vacherin Fribourgeois;
    - coarse grated *
    1 tb Kirschwasser
    Fresh ground black pepper
    17 1/2 oz Jar cornichons; drained,
    - transferred to a serving
    - bowl
    1 lg Egg; opt

    * or cut into very small cubes if too soft to grate

    Cut the baguette into bite-size pieces, and put in a
    serving bowl. Scrub the potatoes, and transfer to a pot
    of water over medium heat; boil until tender, about 20
    minutes. Drain, and set aside to cool in a serving bowl.

    When you’re about 15 minutes from sitting down at the
    table, rub the inside of a fondue pot with the cut end
    of the garlic, then discard the garlic. Whisk together
    the wine and cornstarch, then pour through a fine-mesh
    strainer into the fondue pot. Put the pot over medium
    heat and continue to whisk until the liquid comes to a
    simmer, then turn down the heat a little and ditch the
    whisk for a wooden spoon. Add the Gruyère and
    Appenzeller, gently stirring to help it heat and melt
    evenly. When it’s almost smooth, turn the heat down to
    low, and add the Vacherin Fribourgeois. It might look
    alternately lumpy and oily, but keep stirring, and it
    will get smooth again.

    At this point, you may need to adjust the texture of the
    fondue to make it just right for dipping. If it’s too
    thick and resisting the wooden spoon, add a splash of
    white wine to thin it slightly. Season with a tablespoon
    of kirschwasser and a few grinds of black pepper, and
    stir well. Take the fondue pot to the table, where you
    can keep it warm over a lit Sterno, and stir it
    occasionally to keep the bottom from browning. (If it
    gets too hot and you have an adjustable lid for the
    flame, turn it down or off. If it cools too much and
    solidifies, carry it back to the kitchen and stir it
    over higher heat.) Serve with bread, potatoes and
    cornichons on the side.

    When you get down to the bottom of the pot, if you’ve
    still got an appetite, crack an egg directly into the
    fondue pot, and let it cook over the last bits of
    browning cheese. When the white is about set but the
    yolk is still runny, turn off the heat below the pot,
    and dip in any remaining bread.

    By: Tejal Rao

    RECIPE FROM: https://cooking.nytimes.com

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