Showing posts with label cheese fondue. Show all posts
Showing posts with label cheese fondue. Show all posts

Monday, May 24, 2010

I can fondue, can you?

I can fondue, can you?

Yes, I'm being silly, but what better to celebrate moving into a new house than a glass of champagne? And why not add a little champagne fondue to the celebration? Fondue

isn't just for winter time. It's for party time.

For this fondue, I used Gruyère de Comté.

Gruyère de Comté is made from an old recipe, dating back to the reign of Charlemagne.

It comes in 70-pound wheels. It was created by local villagers in alpine dairies called “Fruiteries.” The aging process is not hurried. The reserved wheels are aged for one year, which results in a smooth, sweet, nutty flavor, satiny in texture with holes the size of hazelnuts.

Back to the party theme of this blog.

The fun part about fondue (and partying) is being with friends. Dipping, dripping, laughing.

As we head toward summer (yes, summer!), remember to spend time with a friend. Call one, write one, hug one.

And remember above all to share a good read with a friend (Julie's new one is out in less than two weeks).

Champagne Fondue


12 oz. Jarlsberg cheese

1 cup dry {brut} champagne

2 garlic cloves, roasted

1 Tbs. lemon juice

2 Tbs. Triple Sec

1 Tbs. potato starch

½ tsp. nutmeg


Crush garlic and place in foil. Seal and put in 250 degree oven for 30 minutes.

Meanwhile, shred Jarlsberg and set aside.

In a bowl, dissolve potato starch in Triple Sec. Add 2 Tbs. champagne. Stir.

Heat remaining champagne in fondue pot over medium heat.

Slowly add cheese and Triple Sec mixture. [This is a tasty little addition.] Stir, stir, stir.

Add nutmeg.

Remove garlic from foil and stir into cheese mixture.

Serve with cubes of crusty sourdough bread, dipping the bread into the cheese mixture.

[For gluten-free diners eating with regular folks, put your GF bread cubes on your plate and scoop a heaping portion of the cheese onto your bread. Then let the rest of the guests dip and sup.]


Julie’s first book in the Manor of Murder Mystery series,
Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at with thedate that you pre-ordered and thename of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:
Independent Bookstore List: here
- Mystery Lovers Bookshop (free shipping on book orders over $10!) - Centuries & Sleuths (Julie's local mystery bookstore)

And don't forget to check out my website: Avery Aames for fun stuff, tidbits, and upcoming contests. Only six weeks to the launch of The Long Quiche Goodbye.

Tuesday, February 23, 2010

White Wine Cheese Fondue

I was so excited about our Secret Ingredient - wine - that I had a hard time deciding what to feature here on my day. There are so many wonderful wine-based recipes that my head was spinning. Finally, I decided I would share a recipe that's a true favorite in this house. Even though Krista shared a Fun Fondue recipe with this blog in January (click here to check it out) I believe that there just isn't enough fondue in the world, and I am thrilled to share this delight with you.

One of my daughters found a cheese fondue recipe online several years ago. Over time we've adjusted it by adding ingredients, adjusting proportions, and even changing cooking methods. This recipe is very simple, and very tasty. Extra bonus - it's easy and inexpensive too.

Avery has been getting me interested in cheeses, and I hope she approves of this one ;-)

White Wine Cheese Fondue

1 cup white wine (I used Turning Leaf Vineyards Riesling)
1 clove of garlic, crushed, minced
1 tsp Worcestershire sauce (I use a vegetarian-friendly brand)
1/4 tsp dry mustard
2 tbsp flour
2 cups shredded cheese of choice
(I took a real shortcut here. I bought "Mexican Style" shredded cheese, a combination of Monterey Jack, Cheddar, Queso Quesadilla, and Asadero Cheeses.)

Avery - are you shuddering???

Heat the wine in a medium saucepan, adding garlic, Worcestershire sauce, and dry mustard. Whisk in flour until well blended and the mixture thickens ever so slightly. Add cheese a little at a time and stir until melted and smooth. You may have to add a little bit more wine to achieve the necessary "dippable" consistency of a fondue.
That's all there is. This pulls together in a flash and looks so elegant. My husband and daughter dip carrot sticks, but I find the carroty taste too strong for the subtle cheese flavors. I prefer dipping crusty bread. Yum...


I'm heading to North Carolina this week (If you're in the Raleigh area and have time to stop by, please see for details) and I won't be back for my regular Tuesday spot next week. You're in for a real treat! Author Wendy Lyn Watson - I SCREAM YOU SCREAM - will be guest blogging that day. Please stop by and make her feel welcome!!

Enjoy Wine Week (I am... and it's not just because of the recipes *grin*)

See you in two weeks!

Author of EGGSECUTIVE ORDERS, third in the White House Chef Mystery series and GRACE UNDER PRESSURE (coming in June), first in the Manor of Murder series

Don't Forget!!

We have a NEW CONTEST. Win a set of COOKIE CUTTERS from Wilton. To enter the contest, all you have to do is leave a comment!

Check back on March 2, when the cookie cutter winner will be announced -- oh heck, check back every day! There's always something fun going on ;-)

But that's when Jenn McKinlay will launch her new book Sprinkle with Murder, as well as a new CONTEST. One you won't want to miss!

Also, don't forget to enter Jenn’s Name the Cupcake Contest. Go to her website to enter. You and your cupcake might be the lucky ones to be written into BUTTERCREAM BUMP OFF.

Saturday, January 2, 2010

Fun Fondue!

New Year's Eve presents its own set of problems for a smallish gathering since the main event takes place at midnight. Serving a late dinner helps, of course. Serving several courses would be fun for the guests but a lot of work for the hostess. I've solved that dilemma by serving fondue. There's something about fondue that livens up a gathering. Maybe it's because everyone is involved in cooking their own dinners -- I'm not really sure, but there always seems to be a lot of laughter when fondue is served. Which means, of course, that fondue is a great choice anytime.

Fondue made a comeback in popularity when I was a child and I still remember the fun family nights we had when my mom made fondue. There are all sorts of rules about what happens if your food falls off the fork in the fondue pot -- for instance kissing the person to your left. But you can make up your own rules to suit your family.

I make cheese fondue and beef fondue, and serve them with a simple salad. Beef fondue is easiest by far, because all you really have to do is heat canola oil and pour it into a fondue pot. Any cook can cut a steak into cubes! And people love to cook their own meat. I like to add some mushrooms and sliced red or orange peppers, which are also great cooked in the fondue oil. If you have guest who like broccoli or cauliflower, those are good choices as well.

Cheese fondue is a little more work but it's really easy, too. There are loads of recipes, but it's quite forgiving, so don't worry about it too much.

Simple Cheese Fondue

16 ounces Gruyere cut into tiny (easy to melt) cubes
8 ounces Emmental cheese (cut into small cubes)
1/3 to 1/2 bottle of white wine (I use Our Dog Blue, a mild white table wine)
a couple of pinches of nutmeg
2 teaspoons corn starch

1. Place the cheese and wine in a saucepan and let cheese melt. Sprinkle with nutmeg.
2. Steal a little bit of the warm wine from the pot, add to the cornstarch and stir until blended.
3. Add the cornstarch the the melted cheese and stir another minute or so.
4. Pour into fondue or chafing dish and serve with bread.

Eggnog with a swirl of Khalua

Here's to a Happy 2010 to all!