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May 2019

Healthy Snacks Recipes

Sausages Recipes

Scrambled Eggs with Chorizo Sausage

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Basic Fondue Fondue Neuchateloise Recipe

Basic Fondue Fondue Neuchateloise recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Basic Fondue Fondue Neuchateloise recipe  PDF


2 1/2 fl Dry white wine
Clove garlic 5 1/2 oz Emmental and Gruyere cheese
1 ts Cornstarch
1/2 fl Kirsch
Shake pepper Grind fresh nutmeg 6 oz White bread, cubed
(Note: the above measurements are for each person. Multiply by your number of guests.) Grated and mi ed half and half. This is Swiss cherry firewater: clear, dry tasting not cherry brandy , which is dark and sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is Etter brand from Switzerland, but the odds of your finding it are minuscule. In Switzerland, fondue is usually perpared in a caquelon , an earthenware dish with a handle, glazed inside but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mi ture to the cheese and keep stirring over the heat until the mi ture comes to a boil again. Add freshly ground pepper and nutmeg to taste. Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed about 1 inch cubes for spearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) . Other fondue info: Do not drink water with fondue it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the coupe d'midi , or shot in the middle , for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the crouton , and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner.

Basic Fondue Fondue Neuchateloise recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
613 people have voted
Last Reviewed on 2019-05-20



Monday, May 20 2019 Download & Print Basic Fondue Fondue Neuchateloise recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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1 each large egg beaten 1/2 cup 1% milk 1/3 cup margarine melted 1 1/2 cups unbleached flour 2 tablespoons 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/3 cup margarine melted 1/2 cup sugar 1 teaspoon cinnamon 1/2 teaspoon vanilla e tract Preheat oven to 400. Lightly spray muffin tin. Beat egg. Add 1/2 cup milk and 1/3 cup melted margarine. Combine flour, 3/4 cup sugar, baking powder, salt, and nutmeg. Blend well with egg mi ture. Fill greased muffin tins 1/2 full. Bake 15 minutes until browned. I...

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