{"id":1553,"date":"2014-12-28T12:13:54","date_gmt":"2014-12-28T04:13:54","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1553"},"modified":"2014-12-28T12:15:40","modified_gmt":"2014-12-28T04:15:40","slug":"grand-cru","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2014\/12\/grand-cru\/","title":{"rendered":"Grand Cru Fondue"},"content":{"rendered":"<p>I grew up loving fondue, and I still love it.\u00a0 It turns out that so do my children, so I make it from time to time.\u00a0 Not only is it delicious, but it has the advantage of being fairly quick to make.\u00a0 Sure, the dippers can take time, but on lazy nights like tonight we just default to bread.\u00a0 Bread and cheese, what can be better?<\/p>\n<p>I no longer make the &#8220;classic&#8221; fondue recipe because I have little desire to hunt for the right cheeses &#8211; plus they are expensive!\u00a0 Instead I wing it with whatever cheeses I find that I think can combine well.\u00a0 I like going for two mildish-to-medium cheeses, one slightly sweet, and then a sharper one to elevate the flavor.\u00a0 But really, I wing it.\u00a0 To the grated cheeses I add just 1\/2 a cup of white wine (hunting after kirsch is too much trouble), and some nutmeg if I remember.<\/p>\n<p>Today&#8217;s fondue was phenomenal, much better than the classic fondue.\u00a0 It had<\/p>\n<ul>\n<li><a href=\"http:\/\/www.rothcheese.com\/grand-cru\/grand-cru\/\">Grand Cru origina<\/a>l, ~8 oz<\/li>\n<li><a href=\"https:\/\/en.wikipedia.org\/wiki\/Jarlsberg_cheese\">Jarlsberg<\/a>, ~5.5 oz<\/li>\n<li>Garlic Monterrey Jack, ~4.5 oz<\/li>\n<li>Pinot Grigio, 1\/2 cup<\/li>\n<\/ul>\n<p>This serve 4 of us and we had more than enough.<\/p>\n<p>For those who actually need a recipe, what you do is: Shred or chop the cheese (I just put it in my food processor), mix it with a little cornstarch and set aside.\u00a0 Meanwhile rub the fondue pot with a garlic clove.\u00a0 Set on medium-high and add the wine.\u00a0 Wait until it boils and then add the cheese by the handful, mixing well and making sure it all melts.\u00a0 Bring down the temperature to a simmer, and enjoy!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I grew up loving fondue, and I still love it.\u00a0 It turns out that so do my children, so I make it from time to time.\u00a0 Not only is it delicious, but it has the advantage of being fairly quick to make.\u00a0 Sure, the dippers can take time, but on lazy nights like tonight we [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,11],"tags":[87],"class_list":["post-1553","post","type-post","status-publish","format-standard","hentry","category-cheese","category-recipes","tag-fondue","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1553","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=1553"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1553\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}