Saturday, December 31, 2011

Happy New Year's!

As we say so long to 2011, some of of you will saying good bye to the old year in the usual way. it's party time.
So turn up the stereo, put on your party clothes and go play. first however, we need to make a little stop in the kitchen no party would be complete without snacks.
What seems to be popular this year is going retro, so pull out your dancing shoes, and have a fondue party.


1 loaf (1 lb) French bread, cut into 1-inch pieces
2 cups shredded Swiss cheese (8 oz)
2 cups shredded Gruyère or Swiss cheese (8 oz)*
2 tablespoons all-purpose flour
1 clove garlic, cut in half
1 cup dry white wine or nonalcoholic white wine
1 tablespoon lemon juice
3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
Apple and pear slices, if desired


1In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
2 Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
3 Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
4 Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
5 Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

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