Sunday, February 15, 2015

CHEESE FONDUE MY WAY ENJOY DAN:

                           CHEESE FONDUE MY WAY by CHEF DAN:
Serves 8-10

INGREDIENTS;
1 pound English Black Truffle cheese, shredded room temperature (TRADER JOE’S)
1/2-pound Gruyere cheese, shredded, room temperature
2 tablespoon cornstarch
Pinch of nutmeg
1-1/2-cups dry white wine
1 garlic clove, peeled and halved
1 tablespoon Kirsch (cherry brandy)
1/4-teaspoon black pepper
1 loaf Clabatta bread, cut into 1-inch cubes

DIRECTIONS:
1.   Toss Truffle cheese, Gruyere cheese, cornstarch and nutmeg in a bowl until well combined.
2.   Bring wine and garlic to a boll in sauce-pan over high heat; discard garlic.
3.   Reduce heat to medium-low and slowly whisk in cheese mixture a 1/2-cup at a time.
4.   Continue to cook, whisking constantly, until mixture is smooth and begins to bubble, 2-4 minutes.
5.   Stir in pepper and Kirsch.
6.   Serve with Clabatta cubes.


ENJOY DAN:                                              BON-APPETITE!!

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