Ingredients:
- 1 lb 1YR Grafton Cheddar, grated
- ½ lb Adelegger, grated
- 2 cups Lager beer, room temp.
- 1 tbsp cornstarch
- 2 tsp dry mustard
- 2 oz lemon juice
- tellicherry black pepper, to taste
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Serves 4-6
Directions:
- Into a large bowl, add the grated cheeses and the cornstarch/
- Mix or toss well so that the cheese is coated with the cornstarch.
- Over a moderately high heat, bring the lager beer to simmer in a large saucepan/pot.
- Once simmering, reduce heat to moderately low.
- Add in the cheese a little at a time, stirring* CONSTANTLY.(If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
- After the last of the cheese has been added, add in the dry mustard, lemon juice, and peppercorn to the fondue.
- Continue to stir constantly for 3 minutes.
- Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
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January 11th, 2012 by Zingerman's Deli | Posted in
Dips/Spreads
Ingredients:
- ½ lb Raclette cheese
- ½ lb Tarentais cheese
- 18 fresh figs, halved
- 1 cup dry white wine
- 1 tsbp cornstarch
- 4 tsbp honey
- 2 oz Fig Vinegar
- tellicherry peppercorns & nutmeg to taste
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Serves 4-6
Directions:
- Into a large bowl, add the three grated cheeses and the cornstarch.
- Mix or toss well so that the cheese is coated with the cornstarch.
- Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
- Once simmering, reduce heat to moderately low.
- Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
- After the last of the cheese has been added, add in the lemon juice and add fig vinegar.
- Add nutmeg and peppercorns to taste.
- Continue to stir constantly for 3 minutes.
- Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
- Dip Figs into Fondue and enjoy!
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January 11th, 2012 by Zingerman's Deli | Posted in
Dips/Spreads
Ingredients:
- ¾ lb Swiss Emmenthaler, grated
- ¾ lb Gruyere cheese, grated
- ½ lb Adelegger or Boschenhof
- 1½ cup dry white wine
- 1 clove of garlic
- 2 TSP cornstarch
- 2 oz lemon juice
- 1 small glass of Kirsch
- black pepper, to taste
- nutmeg, to taste
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Serves 4-6
Directions:
- Into a large bowl, add the grated cheeses and the cornstarch.
- Mix or toss well so that the cheese is coated with the cornstarch.
- Crush garlic clove and rub saucepan with.
- Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
- Once simmering, reduce heat to moderately low.
- Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
- After the last of the cheese has been added, add in the lemon juice.
- Add nutmeg and peppercorns to taste.
- Continue to stir constantly for 3 minutes.
- Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
- Kirsch can be used mixed in for more flavor or as a toast during the meal.
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January 11th, 2012 by Zingerman's Deli | Posted in
Dips/Spreads
Ingredients:
- 2 tbsp American Spoon Food’s Apple Butter
- 1 tbsp K.L. Keller dijon mustard
- 1/4 cup Katz Apple Cider Vinegar
- 1/2 cup Katz Suisun Valley extra virgin olive oil
- salt to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- Makes 1 cup
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Ingredients:
- 1/2 cup 6 Year Balsamic Vinegar
- 1/2 cup Casados Olive oil
- 3-4 tsp Serbian Plum Preserves
- 1/4 tsp Halen Mon Vanilla sea salt
- pinch crushed pink peppercorns to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- Makes 1 cup
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Ingredients:
- 1/2 cup Extra Virgin Olive OIl
- 1/2 cup Moutere Grove Olive oil
- 2-3 tbsp Agrimontana Blackberry Preserves
- 1 tbsp Green Peppercorni Dijon Mustard
- salt to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- Makes 1 cup
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Ingredients:
- 1/3 cup Orduna Txakoli Vinegar
- 2/3 cup Moutere Grove Olive oil
- 1 tbsp Edmound Fallot Tarragon Mustard
- 1 tsp Tupelo honey
- salt and pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- Makes 1 cup
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Ingredients:
- 1/2 cup Extra Virgin olive oil
- 1/2 cup Orduña vinegar
- 2-3 tbsp Majhoub Piquant Orange Slices
- 1 tbsp Marash Pepper
- Salt to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and orange slices first & shake. Next add the olive oil and spices & shake again.
- Makes 1 cup
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Ingredients:
- 1/2 cup Extra Virgin olive oil
- 1/2 cup Orduña Txakoli vinegar
- 2-3 tbsp Orange Blossom Honey
- 1 tbsp Fennel Pollen
- Salt and pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and honey first & shake. Next add the olive oil and spices & shake again.
- Makes 1 cup
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Ingredients:
- 1/2 cup Extra Virgin olive oil
- 1/2 cup Origen Cabernet Sauvignon vinegar
- 3 tbsp Agrimontana Raspberry Preserves
- 1-2 tsp Marash Pepper
- Salt to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and preserves first & shake. Next add the olive oil and marash pepper & shake. Season with salt to your liking.
- Makes 1 cup
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