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Cheese Fondue
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1/2 pound Swiss-style cheese such as Jarlsberg (http://en.wikipedia.org/wiki/Jarlsberg_cheese) or Emmenthaler (http://en.wikipedia.org/wiki/Emmental_cheese), shredded 1/2 pound Gruyere cheese (http://en.wikipedia.org/wiki/Gruy%C3%A8re_%28cheese%29), shredded 2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free) 1 garlic clove, halved crosswise 1 cup dry white wine (such as Sauvignon Blanc) 1 tablespoon lemon juice 1 tablespoon kirsch (http://en.wikipedia.org/wiki/Kirsch) (cherry brandy) 1/2 teaspoon dry mustard Pinch of freshly grated nutmeg Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears Special equipment recommended A fondue pot (http://www.amazon.com/gp/search?ie=UTF8&keywords=fondue%20pot&tag=elisecom&index=kitchen&linkCode=ur2&camp=1789&creative=9325) Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don’t get much snow or cold weather in the California central valley, but that doesn’t mean we can’t enjoy a good fondue party. The trick to a successful fondue (other than the obvious one of having wonderful people around with whom to share it) is to ensure that the cheese dipping sauce stays smooth. Cheese has a propensity to get stringy or to “seize up” into clumps, the fat separating from the proteins. Food science author Harold McGee (http://www.curiouscook.com/) suggests several things in his book On Food and Cooking (http://www.simplyrecipes.com/recipes/harold_mcgee_-_on_food_and_cooking/) to ensure a perfect fondue. Well-aged or moist grating cheeses work well in sauces. Don’t heat the cheese beyond its melting point, cheese tends to ball up at higher temps, and don’t let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools. Don’t over stir the cheese, doing so will encourage stringiness. Coating the grated cheese with a starch such as flour or corn starch will help stabilize the sauce. Also, The combination of cheese and wine is delicious but also savvy. The wine contributes two essential ingredients for a smooth sauce: water, which keeps the casein proteins most and dilute, and tartaric acid, which pulls the cross-linking calcium off of the casein proteins and binds tightly to it, leaving them glueless and happily separate. (Alcohol has nothing to do with fondue stability.) The citric acid in lemon juice will do the same thing. If it’s not too far gone, you can sometimes rescue a tightening cheese sauce with a squeeze of lemon juice or a splash of white wine.

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Northern Suburbs of Cape Town social group. Vir die van ons wat gebore is soort van tussen '67 tot '90 ish en hou van gesellig wees, mense ontmoet, goeie wyn waardeer, kan braai, kwaliteit musiek geniet, fynproewers is op die beste geure wat gourmet kookkuns kan lewer, en 'n sononder kan raaksien soos net Afrika kan lewer. O ja, en hou van Afrikaans praat, die hele tyd...

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