Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cheese Fondue

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cheese Fondue Empty Cheese Fondue

    Post by Lobo Tue 02 Feb 2016, 7:01 pm

    Cheese Fondue Img69l
    Cheese Fondue
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    If you don’t have a fondue pot, serve the fondue in the pot you made it in. In addition to the bread, serve sliced apples, blanched broccoli or cauliflower florets, and chunks of good-quality ham. The alcohol burns off as the fondue simmers, so kids can eat it without worry.






    • 89

    Ingredients:


    • 1 garlic clove 
    • 2 cups dry fruity white wine such as Riesling 
    • 1 lb. Gruyère or Emmentaler cheese, shredded 
    • 1/2 cup grated Parmigiano-Reggiano or Grana Padano cheese 
    • 3 Tbs. all-purpose flour 
    • 2 Tbs. kirsch (optional) 
    • Kosher salt and freshly ground pepper, to taste 
    • 1 baguette, cut into bite-size chunks 

    Directions:

    Rub the bottom and sides of a large heavy-bottomed saucepan with the garlic, then discard the clove. Pour in the wine, bring to a boil over high heat, reduce the heat to medium and simmer for 5 minutes.

    Meanwhile, in a bowl, toss together the cheeses and flour, mixing well. Add the cheeses, a small handful at a time, to the simmering wine, stirring with a wooden spoon after each addition until the cheese is incorporated and the mixture is smooth. Stir in the kirsch, raise the heat to medium-high and bring just to a boil.

    Immediately remove the fondue from the heat and season with salt and pepper. Transfer to a fondue pot, if using, and place over a warmer at the table. Place the bread alongside and provide long-handled forks for dipping the bread into the hot cheese. Serves 4 to 6.

    Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).
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