The word, “fondue” comes from the French word, “fondre,” meaning “to melt.” The popularity of fondue rose almost to a frenzy in the 1970s. Since then, the overall craze has calmed down, but the place that fondue had sliced for itself on our dinner tables and at the buffet table remains. Cheese fondue is a delicious dish that gives us the opportunity to do one of the things we love the most: dip breads, vegetables, and other foods in melted cheese.
While there are a number recipes for fondue that call for very expensive cheeses, there are plenty of options for more affordable alternatives as well. For example, the cheddar, garlic, and zinfandel fondue is a delicious dish to serve to family and friends, taking the sharp taste from the cheddar and combining it with the tang and bite of the garlic and the wine. Here are the directions:
• 12 ounces of finely grated extra sharp cheddar cheese and 2 ounces of Parmesan cheese
• 1 cup of Zinfandel or red wine
• 1 tablespoon of corn starch for thickening
• 1 tablespoon of red wine vinegar
• ¼ cup of roasted garlic puree or 2 large heads of garlic, roasted in olive oil
• ¼ teaspoon red pepper flakes
1. Boil together wine and vinegar in a medium sauce pan.
2. In a mixing bowl, combine cheddar, Parmesan, and cornstarch. Add slowly to the wine and vinegar, stirring and melting as you go to avoid clumps. Add roasted garlic and pepper flakes.
3. Once the dip is fully melted and smooth, transfer to the fondue pot and warm over low heat. Serve with chunks of bread, fresh vegetables, or small meatballs.
For a more substantial fondue recipe, this Italian fondue is a great option. It can even be served as a main dish for a dinner.
• 3 cups cheddar and 1 cup mozzarella, both finely grated
• ½ pound of ground chuck
• ½ packet prepared spaghetti sauce mix
• 15 ounces of canned tomato sauce
• 1 tablespoon of corn starch
• ½ cup of Chianti or other red wine
1. Brown meat and drain. Add spaghetti sauce mix and tomato sauce. Add cheeses little by little until thoroughly combined and melted.
2. Combine wine and corn starch; then add to the ground chuck and cheese mixture. If your dip is too thick, add small amounts of wine until it is the thickness you desire.
3. Transfer to your fondue pot, warm, and serve with crusty pieces of French bread.
Monday, July 11, 2011
Friday, July 8, 2011
Cheese Recipe 8: Fried Mozzarella Bites Appetizer
This recipe serves about 4-6 people
Ingredients:
1 cup finely crumbled bread crumbs. Italian flavored can also be used.
3 beaten eggs, medium to large
1 pound small mozzarella balls drained and patted dry.
5 cups oil for frying, vegetable or canola.
Method:
In a heavy sauce pan heat oil to about 360 degrees. If no deep fat thermometer is available, oil should sizzle when bread crumbs are tossed in, but they shouldn't burn up immediately. While oil is heating take mozzarella balls and dip in the beaten eggs, then bread crumbs and repeat. Transfer these ready to fry balls to wax paper or a greased baking sheet. Use a slotted spoon to dip small batches (less than ten) into the oil. Turn a few times, fry till golden brown, about thirty seconds. Transfer to paper towel to drain and salt. Make sure oil is back to hot in between batches.
Alternative Cheeses:
Provolone, Swiss
Ingredients:
1 cup finely crumbled bread crumbs. Italian flavored can also be used.
3 beaten eggs, medium to large
1 pound small mozzarella balls drained and patted dry.
5 cups oil for frying, vegetable or canola.
Method:
In a heavy sauce pan heat oil to about 360 degrees. If no deep fat thermometer is available, oil should sizzle when bread crumbs are tossed in, but they shouldn't burn up immediately. While oil is heating take mozzarella balls and dip in the beaten eggs, then bread crumbs and repeat. Transfer these ready to fry balls to wax paper or a greased baking sheet. Use a slotted spoon to dip small batches (less than ten) into the oil. Turn a few times, fry till golden brown, about thirty seconds. Transfer to paper towel to drain and salt. Make sure oil is back to hot in between batches.
Alternative Cheeses:
Provolone, Swiss
Thursday, July 7, 2011
What Cheese Is Origin From America?
What Cheese Is Origin From America?
Cheese is delicious and comes in many forms from all over the world. It is used in numerous dishes, as dips and as snacks or appetizers. Some of the oldest, stinkiest types hail from many a small European village or even a whole country. But what are some that come from America?
There are few that originated in the USA, because we are a country made up of people from all over the world and when they first came they brought their recipes for food from home with them. There are a few types though that can be considered originally created in America.
American
The first and obvious answer is American. This is a yellow cheese that is fairly firm and very versatile. It is one of the easiest to find in lower fat varieties which can be a major bonus if you're watching your waistline, as everyone seems to be these days. American also comes in easy, ready to use slices that are very convenient for sandwiches or to pack for lunches. Because there is a lot of moisture present in American it's great for melting and sauces. One of the biggest drawbacks though, is the high amount of processing involved in making this cheese.
ColbyFor those of us who look for a slightly less processed cheese, Colby is the answer. It originated in its namesake town in Wisconsin and is often considered a type of Cheddar, probably because of the shared color. This cheese is slightly softer than Cheddar due to its containing more moisture. The flavor is slightly sweet and it's made without a rind.
Monterey Jack
Monterey Jack is another of America's originals in this food group. It came about in the 19th century from Mexican friars in the California region for which it was named. It is white and semi-hard, with a mild flavor that is often used for mixing with other cheese or veggies, like peppers. An interesting note about Monterey is it has a lower amount of tyramine, a fact that makes it often recommended to people who suffer from migraines.
If you fear for the fate of American food because of manufacturing, don't lose too much sleep over it. There is a high rate of new interest in small hobby farms creating hand-made artisan cheeses. Try visiting some of the food co-ops near you or local farm markets and you're sure to discover an American hidden treasure!
Cheese is delicious and comes in many forms from all over the world. It is used in numerous dishes, as dips and as snacks or appetizers. Some of the oldest, stinkiest types hail from many a small European village or even a whole country. But what are some that come from America?
There are few that originated in the USA, because we are a country made up of people from all over the world and when they first came they brought their recipes for food from home with them. There are a few types though that can be considered originally created in America.
American
The first and obvious answer is American. This is a yellow cheese that is fairly firm and very versatile. It is one of the easiest to find in lower fat varieties which can be a major bonus if you're watching your waistline, as everyone seems to be these days. American also comes in easy, ready to use slices that are very convenient for sandwiches or to pack for lunches. Because there is a lot of moisture present in American it's great for melting and sauces. One of the biggest drawbacks though, is the high amount of processing involved in making this cheese.
ColbyFor those of us who look for a slightly less processed cheese, Colby is the answer. It originated in its namesake town in Wisconsin and is often considered a type of Cheddar, probably because of the shared color. This cheese is slightly softer than Cheddar due to its containing more moisture. The flavor is slightly sweet and it's made without a rind.
Monterey Jack
Monterey Jack is another of America's originals in this food group. It came about in the 19th century from Mexican friars in the California region for which it was named. It is white and semi-hard, with a mild flavor that is often used for mixing with other cheese or veggies, like peppers. An interesting note about Monterey is it has a lower amount of tyramine, a fact that makes it often recommended to people who suffer from migraines.
If you fear for the fate of American food because of manufacturing, don't lose too much sleep over it. There is a high rate of new interest in small hobby farms creating hand-made artisan cheeses. Try visiting some of the food co-ops near you or local farm markets and you're sure to discover an American hidden treasure!
Monday, July 4, 2011
Cheese Recipe 7: Cheese Straws Appetizer
This recipe serves 8-10 people.
Ingredients:
1 and ½ cup flour
1 teaspoon salt
2 cups Cheddar cheese, at room temperature and shredded
1 stick or ½ cup butter softened to room temperature
If a person wants to make spice these up, then add ¼ teaspoon Cayenne pepper
Method:
Have oven preheated to 300 degrees. Place cheese, butter, flour and salt (and cayenne if desired) through a food processor to make a dough. If a food processor isn't had, then mix very well, until dough forms. Place the dough in refrigerator for thirty minutes or so, until chilled enough to roll out. Roll on a flat, slightly floured surface, and then cut into rectangles that are about 2 x 3 inches. Bake them until they are golden brown, approximately ten to fifteen minutes. Set aside to cool.
Alternative cheeses:
Italian cheddar cheese curds, sharp or extra sharp cheddar, jalapeño cheddar, or Gouda
Ingredients:
1 and ½ cup flour
1 teaspoon salt
2 cups Cheddar cheese, at room temperature and shredded
1 stick or ½ cup butter softened to room temperature
If a person wants to make spice these up, then add ¼ teaspoon Cayenne pepper
Method:
Have oven preheated to 300 degrees. Place cheese, butter, flour and salt (and cayenne if desired) through a food processor to make a dough. If a food processor isn't had, then mix very well, until dough forms. Place the dough in refrigerator for thirty minutes or so, until chilled enough to roll out. Roll on a flat, slightly floured surface, and then cut into rectangles that are about 2 x 3 inches. Bake them until they are golden brown, approximately ten to fifteen minutes. Set aside to cool.
Alternative cheeses:
Italian cheddar cheese curds, sharp or extra sharp cheddar, jalapeño cheddar, or Gouda
Happy 4th & Rolling out Two New Cheese Websites
Happy 4th of July everyone! We are celebrating by rolling out two new cheese websites. One is all about several cheeses we offer like Cheese Curds, Mozzarella, Cheddar, and Swiss cheese. Find out a brief history of each, wine and cheese pairings, some recipes, and how they are made, etc... You can see this website at GotCheese.net. The other site is devoted to Mozzarella Curd, and Cheddar cheese curds. You can learn a ton from this website and it can be found at Cheese-Curd.com.
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