Cheese fondue
The weather dropped 30 some degrees Fahrenheit this weekend and so we thought it'll be nice to have some fondue. We had previously tried Alton Brown's recipe with smoked Gouda and all of us had loved the flavor a lot. However, for some reason the gouda didn't melt well, so the fondue became somewhat lumpy. Last night, we tried and modified Tyler Florence's recipe and it was much better in terms of the consistency. We had mussels cooked with garlic and white wine, pan fried tenderloin, tarragon prawns, mushrooms and crusty bread to dip in the gooey cheese.
Cheese fondue (adapted from Tyler Florence)
1/2 pound imported Swiss cheese, shredded
1/2 1/4 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 3/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.
Cheese fondue (adapted from Tyler Florence)
1/2 pound imported Swiss cheese, shredded
1/2 1/4 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 3/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.