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metaset({"version":"1.0","encoding":"UTF-8","entry":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-6868804209532062116.post-7742220948181562587"},"published":{"$t":"2015-08-09T03:14:00.001+10:00"},"updated":{"$t":"2015-08-09T03:47:16.721+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"entertaining"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"winter warmers"}],"title":{"type":"text","$t":"Cheese Fondue"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-8szIt3_Dhq8\/VcY6hPv2m-I\/AAAAAAAAD2s\/nnzreYqtgXA\/s1600\/IMG_6520%2Bcopy.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"221\" src=\"http:\/\/4.bp.blogspot.com\/-8szIt3_Dhq8\/VcY6hPv2m-I\/AAAAAAAAD2s\/nnzreYqtgXA\/s320\/IMG_6520%2Bcopy.JPG\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EI don't have any idea how a traditional Swiss dish, \u0026nbsp;perfect for cold climates, \u0026nbsp;ended up being one of Brazil's favourite winter treats. \u0026nbsp; Right here where temperatures won't go much lower than 15C (60F) the chocolate and cheese versions of this dish are so popular that during winter, packaged versions of it appear in every supermarket aisle and people gather to consume the treat with a lot of wine. \u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe thing is, people here are very sociable and \"making a fondue\" at home ends up being a major social gathering. \u0026nbsp; \u0026nbsp;Pun totally intended, pretty cheesy (but fun) ones :-) \u003Cbr \/\u003E\u003Cbr \/\u003EIn a time before internet, I found a Cheese Fondue recipe in my auntie's French studies book and I have been using since then. \u0026nbsp; It is not much different from any version you will find on the internet, \u0026nbsp;basically cheese, wine and some seasoning. \u0026nbsp; Except for the Kirsch (cherry brandy), ingredients are not too hard to find. \u0026nbsp; \u0026nbsp;My rebellion touch is a pinch of Fresh rosemary, \u0026nbsp;unexpected trick learned during a trip to Venezuela.\u003Cbr \/\u003E\u003Cbr \/\u003EMy only points of attention here are first about the temperature: \u0026nbsp; don't even think about melting the cheese in the microwave! \u0026nbsp;You might be thinking, \"of course not, what are you thinking about your readers!\", well I had a couple of friends that did that after I gave them this recipe so in my defence that's a valid concern. \u0026nbsp; Cheese has to be melted nicely, over medium heat and constantly stirring so it won't go grainy and the fat does not split. \u0026nbsp; \u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003ESecond point of attention is the gear. \u0026nbsp; For serving the fondue you need a Rechaud with a burner. \u0026nbsp; Literally Rechaud means \"re heat\" and that is exactly what it will be doing, keeping the cheese mixture warm and nicely melted. \u0026nbsp; \u0026nbsp; \u0026nbsp;Personally I don't like the electric ones, \u0026nbsp;they are just not as much fun and candle ones are just not efficient. \u0026nbsp; My advice is go for a alcohol burner one with a ceramic pot. \u0026nbsp; \u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003EStill about the pot, \u0026nbsp;the fondue is first cooked on the stove top and then transferred to the Rechaud burner. \u0026nbsp; Some ceramic pots are stove pot safe (never the cheap ones :-S) but many ceramic pots cannot go directly to the stove top (unless you have a diffuser), they will crack and break. \u0026nbsp; Personally I lost a few pots like this \u0026nbsp;so what I do is: \u0026nbsp; I prepare the fondue in a regular saucepan, without the garlic, rub the garlic inside my fondue ceramic pot and when the cheese is melted I transfer the Fondue to the proper fondue pot, over the fondue burner. \u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003EHere are some of my Rechaud picks on Amazon (affiliate links):\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cscript charset=\"utf-8\" src=\"http:\/\/ws-na.amazon-adsystem.com\/widgets\/q?rt=ss_ssw\u0026amp;ServiceVersion=20070822\u0026amp;MarketPlace=US\u0026amp;ID=V20070822%2FUS%2Ftheuntcoo-20%2F8003%2F092d755c-f0ec-4b4f-a2e5-e207c3ad9c33\u0026amp;Operation=GetScriptTemplate\" type=\"text\/javascript\"\u003E \u003C\/script\u003E \u003Cnoscript\u003E\u003Ca HREF=\"http:\/\/ws-na.amazon-adsystem.com\/widgets\/q?rt=ss_ssw\u0026ServiceVersion=20070822\u0026MarketPlace=US\u0026ID=V20070822%2FUS%2Ftheuntcoo-20%2F8003%2F092d755c-f0ec-4b4f-a2e5-e207c3ad9c33\u0026Operation=NoScript\"\u003EAmazon.com Widgets\u003C\/A\u003E\u003C\/noscript\u003E\u003C\/div\u003E\u003Cbr \/\u003EFondue can be served with pieces of crusty bread, \u0026nbsp;cauliflower, large cubes of ham or whatever your imagination conjures up.\u003Cbr \/\u003E\u003Cbr \/\u003EHave fun!\u003Cbr \/\u003ERachel\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E_____________________________________________________________________________\u003Cbr \/\u003E\u003Ch2 style=\"text-align: center;\"\u003E\u003C\/h2\u003E\u003Ch2 style=\"text-align: center;\"\u003ECheese Fondue\u0026nbsp;\u003C\/h2\u003E\u003Ch3\u003E\u003Cdiv style=\"font-size: medium; text-align: center;\"\u003E\u003Cspan style=\"font-weight: normal;\"\u003EServes: 4\u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u0026nbsp; | \u0026nbsp;Costs: $$\u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003E$\u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003E | \u0026nbsp;Difficulty: \u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003EEasy\u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003E | \u0026nbsp;Time: \u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003E20min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"font-size: medium; font-weight: normal; text-align: center;\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003EClassic\u003C\/div\u003E\u003C\/h3\u003E\u003Ch2 style=\"text-align: center;\"\u003E\u003C\/h2\u003E\u003Ch3\u003EIngredients\u003C\/h3\u003E\u003Cdiv\u003E\u003Cul\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-GnMbrkXVJqs\/VcYugzVMjeI\/AAAAAAAAD2c\/spgy8igSMIo\/s1600\/IMG_6520.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"http:\/\/4.bp.blogspot.com\/-GnMbrkXVJqs\/VcYugzVMjeI\/AAAAAAAAD2c\/spgy8igSMIo\/s320\/IMG_6520.JPG\" width=\"319\" \/\u003E\u003C\/a\u003E\u003Cli\u003E400g (14oz) Emmental grated\u003C\/li\u003E\u003Cli\u003E200g (7oz) Gruyère \u0026nbsp;grated\u003C\/li\u003E\u003Cli\u003E1 1\/4 cups Dry white wine, my choice is Riesling\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E1 Tablespoon Kirsch (if you can find it)\u003Cspan style=\"background-color: white; color: #222222; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 18.200000762939453px;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E1\/4 Teaspoon Nutmeg\u003C\/li\u003E\u003Cli\u003E1\/2 Teaspoon Freshly ground black pepper\u003C\/li\u003E\u003Cli\u003E1 large clove of garlic slightly crushed\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E1 Tablespoon corn starch\u003C\/li\u003E\u003Cli\u003E1\/2 Tablespoon fresh rosemary leaves (optional, my special touch)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Ch3\u003EInstructions\u003C\/h3\u003E\u003Cdiv\u003E\u003Col\u003E\u003Cli\u003EMix the cheese and the corn flour in a bowl\u003C\/li\u003E\u003Cli\u003ERub the crushed garlic all over the pot you will use to serve the fondue\u003C\/li\u003E\u003Cli\u003ETransfer the cheese and corn flour mixture to the fondue pot or a sauce pan (see text)\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EAdd the white wine\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EStir in the rosemary, nutmeg and the black pepper\u003C\/li\u003E\u003Cli\u003EOn the stove top, heat the mixture over medium heat, stirring constantly until cheese is melted and mixture is smooth\u003C\/li\u003E\u003Cli\u003ETransfer the Fondue to the pot you will be serving or just transfer the pot to the rechaud with the burner lit\u003C\/li\u003E\u003Cli\u003EServe immediately\u0026nbsp;\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.theuntamedcook.com.au\/feeds\/7742220948181562587\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2015\/08\/cheese-fondue.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/7742220948181562587"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/7742220948181562587"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2015\/08\/cheese-fondue.html","title":"Cheese Fondue"}],"author":[{"name":{"$t":"Rachel Elich"},"uri":{"$t":"https:\/\/plus.google.com\/105782269827755266758"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/lh6.googleusercontent.com\/-w1UFAdIZiv0\/AAAAAAAAAAI\/AAAAAAAABlE\/40IGZ3-HZOw\/s512-c\/photo.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-8szIt3_Dhq8\/VcY6hPv2m-I\/AAAAAAAAD2s\/nnzreYqtgXA\/s72-c\/IMG_6520%2Bcopy.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}}});