Good Idea to Cooking Appetizing Cheese fondue (Andres's recipe)

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Cheese fondue (Andres's recipe)

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To cook an unforgettable Cheese fondue (Andres's recipe), below are the ingridients required:

Provide 700 gr of Gruyere.
You need 350 gr of Emmental.
Get 350 gr of Appenzel.
Get 100 gr of Gorgonzola.
Take 1 clove of garlic.
Provide 1 glass of white wine.
Take 1 slosh of coñac (or sake!!).
Use 1 pinch of curry or nutmeg.
Provide of Dipping ingredients.....
Use of Fresh pineapple chunks.
Prepare of Apple chunks.
Use of Pickled onions.
Use of Small gherkins.
Provide of Cherry tomatoes.
You need of Lychees.
Provide of Bread from the day before.
Use of Blanched carrots and asparagus.
Prepare of Tiny potatoes.

After preparing the components, now you are ready to cook your tasty Cheese fondue (Andres's recipe) by following the guidances on this section:

Get the cheeses together and start grating.... and grating.... and grating... and (have a sip of wine) grate some more......
When the cheese is ready and your arm is really aching - you're ready to go!! Save the gorgonzola for later. Rub the inside of the fondue pan with the peeled clove of garlic. You should see a thin film around the pan when you have finished..
Prepare the glass of wine. Dissolve a teaspoon of cornflour in a slosh of coñac in a separate glass for later..
Prepare the dipping ingredients..
Put the fondue pan over a low heat. Add the white wine. When it is warm, add the cheese, and start stirring.
Stir, stir and stir.
Stir some more, and when the cheese starts to melt add the gorgonzola.
Start stirring making large 8 shapes with the spoon.
Keep stirring eights and the mixture will get thicker. The oil on the top is normal - it's the fat that solid cheese has us happily oblivious to....
Add the cornflour and brandy and a pinch of curry. Keep making 8 shapes with the spoon.
When you have a smooth consistency, the fondue is ready to go on to its little burner..
Get the burner ready - be really careful with the fondue fuel. Take the burner off the fondue set, and carefully pour the appropriate amount of fuel into it (depends on fondue size). Replace it and carefully light it from a sensible distance with a match..
Put the fondue on the burner.
Start dipping....
And dipping......
Halfway through we sometimes add a pinch of nutmeg - it changes the flavour (careful not to add too much)..
Keep dipping and enjoy :-).

Fondue is a fun and informal way to gather friends and family together. No one at your holiday party will be able to resist a piping hot pot of cheese fondue, especially when served with tasty dipping options like sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, and roasted fingerling potatoes. Cooked ingredients pair wonderfully with this decadent, creamy sauce flavored with dry mustard, Gruyère, Cheddar, Worcestershire sauce, and a. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and.

Recipe : Cheese fondue (Andres's recipe)

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