“Cooking with Wines” Series – South African Chenin Blanc
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“Cooking with Wines” Series – South African Chenin Blanc

Visit Us on the Web – Click Here Classic Cheese Fondue From Ryan Hardy Servings: 10 Preparation Time: 20 minutes Ingredients: 1 pound Gruyère cheese, coarsely shredded ½ pound Emmentaler cheese, coarsely shredded 1-½ tablespoons cornstarch 1 garlic clove 1 cup Water 2 Wine-DTC’s South African Chenin Blanc 1 tablespoon Kirsch Salt freshly ground white pepper Crusty bread cubes hard salami small dill pickles, for serving Directions: In a bowl, toss the Gruyère and Emmentaler with the cornstarch.  Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.  Add the cheese mixture all at once.  Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.  Stir in the Kirsch and season with salt and pepper.  Serve with the bread, salami and pickles. Make Ahead The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat. Although this Fondue is made with white wine, the cheeses and flavours are bold enough to pair beautifully with a tannic red wine.  Try this recipe with a glass of Water 2 Wine-DTC’s new Petit Verdot. Share this Post on Facebook by Clicking Below:http://www.facebook.com/share.php?u=http://makingwineindenver.wordpress.com/2011/12/31/preservative-free-wine-cooking-with-wines-series-south-african-chenin-blanc

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