“Talk Dirty to Me” Cheese Fondue a la Diable – Nectar of the Gods

Name: “Talk Dirty to Me” Cheese Fondue a la Diable – Nectar of the Gods
Ingredients: 1 clove garlic; 2 cups dry white wine (dry wine is key in this recipe); 4 cups (1 pound) Emmental cheese, shredded (Aged Cheddar, Gouda, Gruyère, Swiss or Emmentaler can be substituted); 2 tablespoons cornstarch; 1/4 teaspoon freshly ground black pepper; 1 teaspoon freshly grated nutmeg; 2 tablespoons kirsch* (optional or substitute with fruit brandy i.e. apple brandy); 2 baguettes, cut in 1-inch cubes (other alternatives are sourdough or ciabatta); 1 apple, cored and cubed; 1 pear, cored and cubed; Cubed ham; Blanched or raw broccoli, carrots, cauliflower; Blanched asparagus, green beans or fingerling potatoes (cubed); Cherry tomatoes; Cubed bell peppers, your favourites!; Button mushrooms; Pearl onions or green onions

AuthorJackie DeKnockCategoryGOURMET L-O-V-E, XXX Rated Seduction

Cheese fondue is only as good as the cheese you put in it—so always choose the best…nothing but ‘the’ best for this evening of course! Whisper sweet nothings in his or her ear as you eat.

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Budget Rating Scale:

Yields1 Serving

1 clove garlic

2 cups dry white wine (dry wine is key in this recipe)

4 cups (1 pound) Emmental cheese, shredded (Aged Cheddar, Gouda, Gruyère, Swiss or Emmentaler can be substituted)

2 tablespoons cornstarch

1/4 teaspoon freshly ground black pepper

1 teaspoon freshly grated nutmeg

2 tablespoons kirsch* (optional or substitute with fruit brandy i.e. apple brandy)

Traditional ‘Dippers’:

2 baguettes, cut in 1-inch cubes (other alternatives are sourdough or ciabatta)

1 apple, cored and cubed

1 pear, cored and cubed

Other ‘Dipper’ Alternatives:

Cubed ham

Blanched or raw broccoli, carrots, cauliflower

Blanched asparagus, green beans or fingerling potatoes (cubed)

Cherry tomatoes

Cubed bell peppers, your favourites!

Button mushrooms

Pearl onions or green onions

Cut small slits in garlic clove; rub clove all over inside of fondue pot. Pour in all but 2 tablespoons of the wine; bring to simmer over medium heat on stove top.

Add the cheese; stirring until melted. To keep the cheese from forming clumps while it's melting, always stir it with a wooden spoon in a figure-eight pattern. Dissolve cornstarch in the remaining wine; stir into fondue pot along with pepper and nutmeg. Bring to simmer, stirring; simmer for 1 minute 1 Minute. Stir in kirsch (optional).

Place over medium-low heat on the fondue burner, adjust heat as necessary to maintain a low simmer and stir often. The fondue should always be bubbling gently, but should never get too hot, always smooth and creamy. To keep the fondue creamy right down to the last bite, stir the fondue throughout the meal!

Serve with ‘dippers’ and dive into your warm delicious cheese. Even when you're eating, stir the ‘dippers’ around in the cheese. Enjoy with your love!

Quick Fixes:

If the consistency of the fondue is too thin, stir in more grated cheese. If it's too thick, then thin it with a little warm white wine. Or if the cheese fondue should become runny, add a little cornstarch mixed with wine or water and bring it to a boil briefly while stirring the fondue constantly.

*Kirsch is brandy distilled from the fermented juice of cherries.

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!

Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

Ingredients
1 clove garlic
2 cups dry white wine (dry wine is key in this recipe)
4 cups (1 pound) Emmental cheese, shredded (Aged Cheddar, Gouda, Gruyère, Swiss or Emmentaler can be substituted)
2 tablespoons cornstarch
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
2 tablespoons kirsch* (optional or substitute with fruit brandy i.e. apple brandy)
Traditional ‘Dippers’:
2 baguettes, cut in 1-inch cubes (other alternatives are sourdough or ciabatta)
1 apple, cored and cubed
1 pear, cored and cubed
Other ‘Dipper’ Alternatives:
Cubed ham
Blanched or raw broccoli, carrots, cauliflower
Blanched asparagus, green beans or fingerling potatoes (cubed)
Cherry tomatoes
Cubed bell peppers, your favourites!
Button mushrooms
Pearl onions or green onions

Directions
1
Cut small slits in garlic clove; rub clove all over inside of fondue pot. Pour in all but 2 tablespoons of the wine; bring to simmer over medium heat on stove top.

2
Add the cheese; stirring until melted. To keep the cheese from forming clumps while it's melting, always stir it with a wooden spoon in a figure-eight pattern. Dissolve cornstarch in the remaining wine; stir into fondue pot along with pepper and nutmeg. Bring to simmer, stirring; simmer for 1 minute 1 Minute. Stir in kirsch (optional).

3
Place over medium-low heat on the fondue burner, adjust heat as necessary to maintain a low simmer and stir often. The fondue should always be bubbling gently, but should never get too hot, always smooth and creamy. To keep the fondue creamy right down to the last bite, stir the fondue throughout the meal!

4
Serve with ‘dippers’ and dive into your warm delicious cheese. Even when you're eating, stir the ‘dippers’ around in the cheese. Enjoy with your love!

Notes

“Talk Dirty to Me” Cheese Fondue a la Diable – Nectar of the Gods
Ingredients Directions

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