{"id":1568,"date":"2015-02-15T05:17:11","date_gmt":"2015-02-15T12:17:11","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1568"},"modified":"2016-03-08T13:48:34","modified_gmt":"2016-03-08T20:48:34","slug":"tomato-cheese-fondue","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/tomato-cheese-fondue.html","title":{"rendered":"Tomato Cheese Fondue"},"content":{"rendered":"<p align=\"CENTER\">\n<p align=\"LEFT\"><em>Fondue is one of my favorite dinners &#8211; never the same twice if you vary the cheese and wine and bread. \u00a0Great for leftover bits of cheese.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients: <\/b><\/p>\n<ul>\n<li>1 garlic clove, cut in half<\/li>\n<li>2 c white wine<\/li>\n<li>1 Tab lemon juice<\/li>\n<li>1 lb swiss cheese, grated (4 cups)<\/li>\n<li>3 Tab flour<\/li>\n<li>1 Tab kirsch or brandy<\/li>\n<li>1\/2 tsp ground pepper<\/li>\n<li>1\/2 tsp nutmeg<\/li>\n<li>1c tomato sauce<\/li>\n<li>baton of French bread cut into l inch cubes. (You want lots of crust)<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Rub the garlic on the inside a heavy sauce pan then discard.<\/li>\n<li>Warm up the wine and lemon juice on low heat. Do not let it boil.<\/li>\n<li>In a separate bowl or plastic bag, mix the cheese and flour.<\/li>\n<li>Gradually add the cheese mixture to the pot, one handful at a time.<\/li>\n<li>When all the cheese has melted, add the Kirsch, pepper, salt and nutmeg.<\/li>\n<li>Add the tomato sauce.<\/li>\n<li>Pour into fondue pot.<\/li>\n<li>Place fondue pot over low flame.<\/li>\n<li>Serve with bread cubes.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b> 6 (or 8 \u2013 10 for Gourmet with second fondue)<\/p>\n<p align=\"LEFT\"><b>Source:<\/b> bestfondu.com<\/p>\n<p align=\"LEFT\"><b>Comments:<\/b> If fondue is too thick add warm wine. \u00a0If the fondue is too thin, add flour dredged cheese.<\/p>\n<p align=\"LEFT\">Reminder \u2013 use the fondue fork to dip, not eat.<\/p>\n<p align=\"LEFT\"><a name=\"irc_mi\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fondue is one of my favorite dinners &#8211; never the same twice if you vary the cheese and wine and bread. \u00a0Great for leftover bits of cheese. Ingredients: 1 garlic clove, cut in half 2 c white wine 1 Tab lemon juice 1 lb swiss cheese, grated (4 cups) 3 Tab flour 1 Tab kirsch &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/tomato-cheese-fondue.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tomato Cheese Fondue&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,8],"tags":[66],"class_list":["post-1568","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-vegetarian","tag-vpwl-feb-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1568"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1568\/revisions"}],"predecessor-version":[{"id":2936,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1568\/revisions\/2936"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}