Monday, November 11, 2013

Cheesy Goodness

In my post yesterday, I mentioned a delightful meal shared with Terese and Greg. Want to know what made that supper so enjoyable, aside from the company and sparkling conversation?

It was John's signature super yummy dish: a Swiss cheese fondue. Mmmmmmm....

One of our favorite restaurants around here is Gustav's, which specializes in German-style food, and their fondue is one of our favorite menu items. It's so flavorful and smooth; served with chunks of hearty bread and bits of sausage it is considered an appetizer but I make it my meal. One evening as we were sitting in Gustav's enjoying an order, I wondered out loud if this was something that we could make at home.

John and Greg pounced on the idea. They whipped out their phones and googled like crazy for fondue recipes; with amazement John saw that Gustav's had a website on which they published the recipe.

What a restaurant! What a country! Woo hoo!

It's incredibly easy to make, and when served (sans sausage) with veggies and fresh fruit, makes a meal that is satisfying for vegetarians as well as omnivores. Om nom nom nom nom..

Here's the recipe.

Rheinlander Cheese Fondue

1 pound grated {processed} Swiss Cheese
2 cups very dry white wine, Chardonnay or Chablis
2 cloves mashed garlic
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
pinch of nutmeg

1. If you cannot find cheese in a one pound block, buy it in slices then dice with a French knife into small cubes, In a stainless steel saucepan, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out. Place grated cheese or cheese cubes in wine mixture. Stir with wooden spoon until cheese completely melts. do not boil, just let it melt. If it is too thick, add more wine; if too thin, add more cheese. The consistency of the fondue should coat the bread evenly when it is dipped into the mixture.

2. Place in fondue pot and keep hot using a candle or an alcohol burner under the pot.

3. Serve with toasted rye and French bread. cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes. The inside should be soft, the outside crusty. Put bread in a basket lined with a napkin. Serve with fondue.

4. Serve the same dry white wine that you use for the fondue as a refreshment for your guests.

Image found on Gustav's website, here.

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