Description
The temperature rapidly falls, the snow swirls in white flakes, and the streets gradually emerging Christmas decorations. All the evidence suggests that it is time to open the season winter dishes! And what could be more sociable, hot and fragrant than a real cheese fondue after a walk in the cold... most of all I love the simple, classic fondue white wine without any "bells and whistles". But today really wanted to make it a little more unusual, namely, champagne. The differences are: taste and in cooking technology. I will try as much detail as possible to tell about this miracle of Alpine gastronomy.
Ingredients
-
Cheese
800 g
-
Champagne
300 ml
-
Corn flour
1 Tbsp
-
Lemon juice
-
Garlic
-
Nutmeg
1 tsp
-
Peppers red hot chilli
1 tsp
-
Pepper Cayenne
1 tsp
-
Bread
600 g
Cooking
So, the first thing to grate cheese on a coarse grater. In this case, we took the already grated the workpiece.
Pot fondue RUB the halved garlic clove.
Then the garlic puree them (later we will add it to fondue).
Fill the pot 300 ml of champagne and put on the preheated burner. A common rule for fondue — "the volume of liquid must be equal to half the weight of cheese." But, in this case, I suggest to take it 300 ml of champagne, and not 400 as fondue in champagne is slightly thinner than on the fault.
Dissolve in champagne cornmeal.
Add a few drops of lemon juice and leave the champagne to warm up.
Meanwhile, cook the mixture of spices, which perfectly accentuate the taste of this cheese course. For this mix equal proportions of Cayenne and red peppers, dried garlic, and nutmeg.
As soon as the champagne is hot, gradually add cheese, stirring constantly. The fire should be moderate, so that nothing is burnt.
Of course, the first time the mass will be uneven, but very soon the cheese will begin to melt and the consistency of the fondue gradually equalized.
As soon as it happened, to add to the fondue and garlic, dry spices and put the pot on a stand with a mini-torch.
Well, then, best of all, strung on a fork of white bread, doused in a pot and "pulls" on the hot cheese... and, as mentioned in the advertisement, "let the whole world wait"!
A great addition to fondue is beef jerky (and pickles with onion), but this is at Your request, beyond the basic recipe.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.