{"id":1018,"date":"2011-06-02T03:39:33","date_gmt":"2011-06-01T19:39:33","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1018"},"modified":"2011-06-02T03:39:33","modified_gmt":"2011-06-01T19:39:33","slug":"argentinian-fondue-recipe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2011\/06\/argentinian-fondue-recipe\/","title":{"rendered":"Argentinian Fondue recipe"},"content":{"rendered":"<p>During the 1970&#8217;s the fondue sensation reached Argentina and it quickly became one of our biggest &#8220;special occasion&#8221; treats.\u00a0 My parents would make it from time to time using the recipe below.\u00a0 Instead of the traditional havarti and emmental cheeses, which I assume were not available in Argentina (or at least in our town), it uses the Argentine cheese Talhuet, which melts nicely.\u00a0 Otherwise it&#8217;s rather traditional<\/p>\n<p><strong>My parent&#8217;s cheese fondue recipe<\/strong><\/p>\n<ul>\n<li>1 tsp. corn starch<\/li>\n<li>1\/2 liter white wine<\/li>\n<li>1 garlic clove<\/li>\n<li>1 cup kirsch<\/li>\n<li>1 lb. Gruyere cheese, grated<\/li>\n<li>1 lb. Talhuet cheese (an Argentine cheese), grated<\/li>\n<li>White pepper to taste<\/li>\n<\/ul>\n<p>Dissolve corn starch in 1\/4 cup of white wine, set aside.<\/p>\n<p>Rub garlic on pot.  Put on the burner and add the rest of the wine and  kirsch.   When it boils, add the grated cheeses bit by bit, mixing with a  wooden spoon until they melt, then add the white pepper.  If it cools  down, add more wine.  Once it&#8217;s ready, add  the corn starch. Mix well  and serve.<\/p>\n<p><a href=\"https:\/\/www.marga.org\/foodblog\/?p=800\">Traditional Fondue Recipe<\/a><\/p>\n<p><a href=\"https:\/\/www.marga.org\/foodblog\/2009\/10\/chocolate-fondue-recipe\/\">Chocolate Fondue<\/a><\/p>\n<p><a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>During the 1970&#8217;s the fondue sensation reached Argentina and it quickly became one of our biggest &#8220;special occasion&#8221; treats.\u00a0 My parents would make it from time to time using the recipe below.\u00a0 Instead of the traditional havarti and emmental cheeses, which I assume were not available in Argentina (or at least in our town), it [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,15,11],"tags":[88,85,87],"class_list":["post-1018","post","type-post","status-publish","format-standard","hentry","category-argentina","category-cheese","category-recipes","tag-argentine-recipes","tag-cheese-2","tag-fondue","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1018"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1018\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}