Sweet Dreams are Made of Cheese
Fondue & Raclette
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Join us for another BCFA Cooking Live! Event from The Rooster & The Carrot Cooking Studio. Sweet Dreams Are Made of Cheese - Fondue & Raclette will be live on Thursday, March 25th at 6pm on BCFA’s Facebook page (a Facebook account is not necessary to view).
Either watch or cook along with Kelly and Joni as they demonstrate how fun and easy it is to make fondue and raclette with our local cheeses and wine.
If you’re cooking along with us at home, here is your mise en place:
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- a clove of garlic
- 1 ½ cups Chaddsford or other local wine Chablis or Riesling
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 3 tablespoons kirsch (cherry flavored liqueur)
- 2 cups grated local Swiss style cheese (we’re using Seven Sisters from Doe Run Farm)
- 2 cups grated local Gruyere style cheese (we’re using Hickory on the Hill from Doe Run Farm)
- white pepper
- nutmeg
- sweet paprika
- Nord Bread baguette and Soft Pretzels
- small wedge of Raclette cheese (we’re using a local cheese called Toma from Cherry Grove Farm)
- 1-2 steamed Yukon Gold or white potatoes
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- 1 medium onion
- 1 package cherry tomatoes from Maximuck’s Farm
- dried thyme
- olive oil
- salt
- 1 whole apple
- small cast iron skillet or baking sheet lined with parchment
- small shallow baking dish or pie dish
- medium saucepan
- small bowl (cereal)
- whisk
- fork
- spoon
- 8” chef’s knife
- cutting board
- medium size pot (enamel coated cast iron or enamel coated steel preferable)
- Fondue pot optional
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Menu:
Fondue
Featuring Seven Sisters and Hickory on the Hill cheeses from Doe Run Farm (Coatesville, PA), Chaddsford dry white wine such as Presage or The White Standard and Nord bread (loaf and soft pretzels).
Raclette
Featuring Toma cheese from Cherry Grove Farm (Lawrenceville, NJ), sautéed onion and thyme roasted Maximuck’s cherry tomatoes and steamed potatoes. Steamed carrots, fresh apples, gherkins, asparagus, and bread may be used as alternatives.
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Fondue
Recipe from Alpine Cooking by Meredith Erikson
- 1 garlic clove
- 1 ½ cups dry white wine, such as Chablis or Riesling
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 3 tablespoons kirsch
- 2 cups grated Emmental cheese
- 2 cups grated Gruyere cheese
- Freshly ground white pepper
- Freshly grated nutmeg
- Sweet paprika
- Day-old French bread or country loaf, cut into 1 inch cubes or apple slices for serving
- Cornichon pickles for serving
- Pickled onions for serving
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Rub the inside of the pot with the garlic. Over medium heat, warm the wine with the lemon juice. In a small bowl, use a fork to whisk the cornstarch and kirsch until smooth. Gradually add both cheeses to the pot, stirring continuously in a figure-eight motion.
When the mixture begins to bubble, stir in the kirsch-cornstarch paste.
Continue to cook for another 3 to 5 minutes, and season with a little white pepper, nutmeg and a pinch of paprika.
Should your melted cheese begin to separate, increase the heat and whisk or stir the mixture quickly to bring it together again.
Transfer to a fondue pot if using. Serve with bread cubes or sliced apples, cornichon pickles, and pickled onions.
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Where to purchase ingredients locally:
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