MOOD CHANGING DINNER

 


      For 10 days we have not see the sun.  It is cold, wet, dark and very depressing weather.
So, I decided to act and whip up a cheese fondue to light up our daily routine.

     I believe it worked.

     Coming home from work, Donna`s eyes lit up when she walked in the house and saw the fondue prep on the dinner table.

     It was easy, I drove to Sam`s club and bought me a block of Emmental and a block of Gruyère cheese. Then I went to Schnucks (the friendliest store in town) to get a couple bottle dry white wine (Pinot Grigio) and a whole loaf of crunchy French bread.

     Back home I grated the cheese, cut the bread in 1 inch cubs, peeled and sliced the garlic and set the table with the Rechaude and a Sterno underneath. (see picture)

     Here is the recipe:

Serves 2
                     1 cup Pinot Grigio   (200ml)
                     4 glove garlic sliced
                     5 oz grated Gruyère    (140gr)
                     5 oz Emmental        (140gr)
                     1 tbl cornstarch
                     freshly ground pepper

     Bring white wine, sliced garlic and ground pepper to a boil,
Add the grated cheese, stirring continually with a wooden spoon.
When the mixture reaches boiling point, stir in the cornstarch blended with cold water.
Transfer the fondue to the Rechaude, and start eating. Do not forget, fondue taste best with  some dry white wine.

Note:  A fondue must be creamy, not too thick but sufficient to coat the bread well.
           I use to chop the garlic very fine, but I learned from Andrea (my brother Toni`s wife) to slice the garlic, so you get little pieces of it on your bread. It tastes so much better.

Tip:     Normally you mix the cornstarch with Kirschwasser, but I am not able to find the right Kirschwasser around here.