Cheese fondue with white wine

Make cheese fondue according to all the rules using all ingredients traditional for this original dish. At first the ceramic bowl is rubbed with garlic and white is heated in it wine with lemon juice. As soon as the liquid begins to boil, gradually start to stir in the grated cheese. Ideally at least two kind of Swiss cheese with the addition of a small amount starch so that the cheese mixture is smooth and viscous. In the very add spices and cherry kirsch for a more savory end interesting taste. Gather around a bowl of fragrant cheese fondue your loved ones and enjoy a delicious snack and time, приятно проведённым вместе. Photo Cheese fondue with white wine Time: 25 мин. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers of 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

  • 220 gr grated imported Swiss cheese
  • 220 gr grated gruyere
  • 2 tbsp. l corn starch
  • 1 clove garlic, peeled
  • 1 tbsp. dry white wine
  • 1 tbsp. l lemon juice
  • 1 tbsp. l cherry brandy, for example, kirsch
  • 0.5 tsp mustard powder
  • Pinch of nutmeg
  • Vegetables or bread for dipping

Recipes with similar ingredients: Gruyere cheese, Swiss cheese, wine white, cherry brandy, lemon juice, mustard powder, nutmeg walnut starch

Recipe preparation:

  1. In a small bowl, combine the cheeses with corn starch. Grate the inner surface of the ceramic bowl for fondue garlic, discard the remaining garlic.
  2. Bring wine and lemon to a moderate boil over moderate heat. the juice. Gradually mix the cheese into the boiling liquid. Melting cheese gradually, you will get a more uniform fondue. As soon as the mass will become smooth, mix in cherry brandy, mustard and nutmeg nut.
  3. Lay small pieces next to it on a rotating stand vegetables and french dipping bread. Can also put sliced Granny Smith apples and blanched vegetables, for example, cauliflower, carrots and asparagus. Prick them for forks fondue or wooden skewers, dunk and enjoy!

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