While in Switzerland this summer, we were at the Stadkeller Restaurant and this is their recipe for a real fondue. They claim to enjoy the fondue properly, one should also consume a Kir (see recipes-signature drinks) or a crisp white wine, well chilled. Now, don’t I always say the same thing? See?….
Rub an earthenware bowl with a clove of garlic. Crush the garlic after that and leave it on the bottom of the bowl. Make sure you have about 7 oz. of cheese per person of a rich gruyere and emmental cheese, grated (half gruyere and half emmental).
Add a “knob” of butter and pour 1/4 pint of white wine per person. Place the casserole over a medium flame and stir with a wooden spoon. If the cheese forms a thick mass, continue stirring and it will be re-absorbed.
As soon as the mixture starts to cook, stir in a liqueur glass of a good kirsch in which you have dissolved a teaspoon (per every 4 people) of potato flour or corn flour. Add little grated nutmeg and a pinch of salt and pepper.
Just before digesting, add a knifepoint of baking soda and the fondue will be lighter.
Place the casserole over a spirit lamp that can be regulated, keeping the flame just high enough to keep the fondue simmering gently while the meal is progressing.
Serve with large diced bread pieces with crust on. Spear a piece of bread with your fork and dip in the fondue, stir and……..enjoy!
Cherry/Chocolate Semifreddo
I’m sure you can leave the diet outside to “taste” this one. OMG this is yummy. Nice to serve 6 special people.
- 8 egg yolks
- 3/4 cup sugar, divided
- pinch of salt
- 1/4 cup Kirsch
- 1/3 lb. chopped cherries
- 1/4 cup chocolate chunks
- 1 cup whipping cream
Line a 9 x 5 inch loaf pan with plastic wrap.
In a double boiler whisk together the egg yolks, 1/2 cup of the sugar, kirsch, salt until thickened and creamy. Remove from heat and place over a bowl with ice water.
Beat whipping cream and remaining sugar until soft peaks form. Fold in the cherries and chocolate chunks. Gently fold the whipping cream mixture into the egg yolk mixture. Place in the loaf pan, smooth the top and cover with plastic wrap.
Put in the freezer overnight. When ready to serve you can do it either by using an ice cream scoop and just simply scoop it out into a pretty dessert bowl or tip it out of the pan, remove the plastic wrap and slice it. Either way it is to die for. So, so good.
Melba Sauce
This is great even with vanilla ice cream. Serve with fresh raspberries over a cool pannacotta or fresh peaches.
- 1 quart fresh raspberries, pureed
- 1/4 cup red currant jelly
- 2 tsp. cornstarch
- 2 tbsp. water
- sugar to taste
- Kirsch to taste
Combine berries, and jelly in a saucepan, over low heat. Stir until the jelly has dissolved.
Now dissolve cornstarch in water and add to the mixture, stirring contantly untl smooth and clear.
Stir in the sugar and Kirsch. Yumm……