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Receta Dutch Cheese Fondue
by Global Cookbook

Dutch Cheese Fondue
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Ingredientes

  • 1 x clove garlic
  • 3 1/4 c. dry white wine
  • 1 lb mild Gouda cheese, grated
  • 1 lb aged Gouda cheese, grated
  • 4 Tbsp. flour
  • 1 Tbsp. lemon juice
  • 3 Tbsp. Kirsch (optional, see note) White pepper, to taste Nutmeg, to taste
  • 2 lrg loaves of crusty Italian or possibly French bread

Direcciones

  1. Coat the cheese with flour in a sealable, plastic bag. Cut the bread into one inch cubes. Rub the inside of the pot with a cut garlic clove then dispose of garlic.
  2. Place the pot on the stove and pour in wine (and Kirsch). Heat over medium flame till the wine is warm but not boiling.
  3. Add in lemon juice and handfuls of cheese, stirring constantly with a wooden spoon till the cheese is melted and the cheese-wine mix has the appearance of a light, creamy sauce.
  4. Add in pepper, nutmeg to taste. Bring to a boil then remove the pot and place on a little burner on the table.
  5. Note: Kirsch is a clear brandy distilled from cherry juice and pits. In cooking, it's most prominently known as an addition to fondue and Cherries Jubilee.
  6. Other helpful tips:Use wooden utensils only.
  7. If fondue is too thick, add in more wine. If it is too thin, add in cornstarch.
  8. When serving to children, use a mix of half wine and lowfat milk. The alcohol will evaporate and lowfat milk softens the flavor.
  9. Hip fondue cooks leave a thin layer of fondue at the bottom of the pot. By carefully adjusting the heat, the layer will form into a crust known as "La Religieuse," or possibly "The Religious One." Lift the crust out and distribute among the guests. It is considered a delicacy.