It’s always nice to find a new way to use an old classic recipe. This one might work for you, especially if you are celebrating the Christmas-New Years time at a ski resort. Gather round my friends and chill the beer, wine or champagne and settle in front of a warm fire with this.
To serve 4:
- 2 oz. Mozzarella Cheese
- 1 package sliced Gouda Cheese – cut up
- 1 package sliced Swiss Cheese- cut up
- 3 tbsp. cornstarch
- 1 1/3 cup ‘white’ beer
- 1 garlic clove, halved
- 1 tbsp. Calvados liqueur
Place the cheeses in a resealable bag with 2 tbsp of the flour. Shake well to distribute the flour evenly. Pour 1 cup of the beer into the bag and leave for half an hour.
In a heavy pot rub the bottom and sides with the garlic clove. Heat the pot over medium-low heat for about 3 minutes.
Add the cheese mixture one third at a time, stirring gently with a wooden spoon until completely melted before adding the next third. Do NOT let this boil.
Adjust the consistency if needed. If too thick, add the remaining beer, if not, just drink it…Cook for a further 2 minutes , now add in the calvados.
Transfer to a fondue pot and serve with any of the following:
bread cubes, potato gnocchi, polenta cubes, cubed salami…the choice is endless.
Yummy! Enjoy!
Onion Soup With Mussels (Moules) And Beer
While on vacation with Don’s daughter, Carole in Antwerp, Don had a feast of Moules et Frites and thought I should share a recipe similar to what he had. His mouth still waters at the thought of it.
- 5 tbsp. butter
- 3 onions, sliced thinly
- pinch of salt
- 3 cups vegetable stock
- 1 garlic clove, finely chopped
- 1 cup good strong beer
- 2 lbs. mussels, cleaned and rinsed
- 1/2 baguette, sliced
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup asiago cheese, grated
In a large frypan, melt the 4 tbsp. butter and cook the onions down for about 20 minutes, stirring often until softened and beginning to brown. (wipe the tears if you have to). Season with salt, reduce temperature to low and continue cooking a further 10 minutes again, stirring often. Deglaze with the vegetable stock and set aside.
While the onions are cooking, heat the remaining butter in a large pot on high heat. Saute the garlic for 30 seconds and add the beer and cook for 1 minute. Add the mussels, cover and cook for 4 minutes, shaking the pan occasionally until the mussels have opened. Discard any that are broken or have not opened. Set aside 12 mussels in their shell and when the rest are cool enough to handle, remove them from their shells, reserving them separately.
Add the onions and stock to the cooking liquid, bring to a boil and cook 5 minutes.
Preheat the broiler. Place the bread slices on a parchment lined baking sheet, cover with the mozzarella cheese and broil for 1 minute until melted and browning.
Reheat the shelled mussels in the soup. Ladle the soup into 4 bowls, place 3 mussels in the shell in each bowl, and top with a mound of the grated Parmesan cheese and set a slice of the cheese toast on the side of the bowl.
If you like mussels, you are going to LOVE this soup.