Friday, October 21, 2011

Friday night fondue...

This week started with lots of rain but finally, THE WEEKEND!   We should be having beautiful cool and crisp weather.  For starters, I’m in the mood for a Friday night Fondue get-together.   Nothing too complicated just simple fun.
Cheese Fondue
1 clove garlic, halved
½ cup dry white wine
8 oz. Guyere cheese (shredded)
8 oz. Emmentaler cheese (swiss) (shredded)
2 tablespoons cornstarch
Dash Ground white pepper
Dash Nutmeg or Cayenne pepper (depends if you like a kick or not)
1 pk. Cocktail hotdogs or Little Smokies (pre-cooked)
1 Baguette (torn into pieces)
1 Granny Smith Apple (cored and sliced)
Rub the sides of saucepan with the garlic (I leave it inside mixer because I love garlic).  Add wine and bring to a simmer, reduce heat to medium-low.  In a large pan toss the cheeses with the cornstarch.  Slowly add the cheese mixture to the wine, stirring constantly (back and forth) about 4 minutes until melted or smooth. Season to taste with white pepper and nutmeg

Transfer mixture to fondue pot.  Start dipping!
Don't forget the Merlot!

Tips to Fondue
·          If the fondue is too hard…add more wine
·          If the fondue is too soft…add more cheese
·          When you dip, stir in a figure eight (8) pattern
·          Don’t serve cold drinks with fondue…wine is a perfect pair
·          Merlot goes great with any cheese fondue


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