Cheese Fondue Suisse Gruyere

Cheese Fondue Suisse Gruyere

by | Jan 17, 2024 | ENTREES

Cheese Fondue or Fondue Suisse Gruyère originated in Switzerland. This recipe builds on an original recipe given from a professor of computer science; who was also  – a professor of cheese, the Suisse – way. She taught this cooking enthusiast the importance of using the right blend of cheeses and how to artfully combine so that they become a creamy delight sought after time and again! 

Serves 4 to 6

Tablespoon = Tbsp

Teaspoon = tsp

8 oz = CUP

32 0z = QUART

FONDUE INGREDIENTS

Fondue Pot and 6 to 8 Dipping Forks

1 lb shredded Gruyere
1/2 lb Raclette cheese :: original: Emmenthaler
1/2 lb Jarlsberg (smoked if possible) :: original: Appenzeller
1/2 lb Swiss cheese

1/2 cup dry white wine or sherry
1/2 cup Kirsch (Swiss cherry liquor)

3 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tablespoon minced garlic :: original: 1 garlic clove, halved
1 small bottle of pimentos

2 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
pinch of nutmeg
fresh ground pepper, to taste

 

DIPPING INGREDIENTS

Crusty bread, cut into large cubes (french and sour dough)
Black olives – large
Cherry tomatoes
Mini red/yellow peppers or 3 red peppers cur into slices
Pickled jalapeno peppers

 

 

PREPARE

  • Prepare (cut) breads and vegie
  • Warm crusty bread in the oven
  • Coursely shred the cheeses

In an electric fondue pot

  • Turn heat level to 2

** stirr cheese the whole time!
** do not let cheese burn on bottom
** cheese can bubble gently but not too much

  • Add live oil and garlic and heat on low (do not let oil start popping)
  • When is just starting to bubble add 1/3 of the cheese at a time and slow-melt
  • After first third of cheese starts melting turn pot up to 5
  • Add sherry, kirsch, lemon juice, pimentos, and garlic
  • When first third is almost completely melted (starts bubbling) and add second 1/3 of cheese
  • Add cornstarch, flour, and nutmeg, pepper
  • When second 3rd is almost completely melted add last 3rd
  • When cheese is bubbling turn heat level down to 3.5

SERVE

  • DO NOT LET THE CHEESE BURN!

** turned heat from 3.5 to 4 and back and forth while dipping **

  • Dip right out of the fondue pot using various skewered dipping ingredients

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Beaver’s Maitai

Beaver’s Maitai

by | Jan 5, 2024 | LIBATIONS

A drink so full of taste that one forgets the liquors make this a  smooth, truly fruity libation. Welcome to the Maitai! Great for sunny days at the pool or when sitting back with friends enjoying delightful conversation.

A delightfully sweet punch with a bit of a punch!

8 oz = ONE CUP  32 oz = ONE QUART

MAKES 42 oz  SERVES 4

LIQUORS

6 oz 151 Bacardi Rum
6 oz Cointreau
2 oz Luxardo Cherry Liquor (poured on top ( last )

JUICES

6 oz. of Pineapple Juice (dole can)
2 tablespoon frozen cranberry concentrate
2 oz orange or tangerine juice
6 oz pomegranate juice

OTHER INGREDIENTS

4 oz sweet syrup – using Walmart premade (2 part sugar, 1 part water, boil until syrup)
4 oz BJ Reynolds Orgeat Syrup
2 oz Torani almond syrup 10

Ginger Ale (¼ of each glass)

2 maraschino cherries pineapple wedge and orange slice plus mint sprig
            (on top, side of glass)

 

 

PREPARE

  • Add rum and Cointreau
  • Add all juices
  • Add other incredients (except not the ginger ale!)
  • Mix well
  • Fill each glass half full of ice
  • Fill each glass two-thirds full with maitai mix
  • Add the Luxardo Cherry liquor into center ( do not stir )
  • Top Glass with Ginger Ale ( do not stir )
  • Add Fruit to top of drink and/or side of glass

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Strawberry-Banana Ice Cream

Strawberry-Banana Ice Cream

by | Jan 4, 2024 | DESSERT

Talk about soft serve (ice creamy). You may want to add some mint or double cherries on top though. As fruity as it is pretty. This cool desert definitely does the trick after a hot day at play!

8 oz = ONE CUP

Makes 42 oz

32 oz = ONE QUART

Servers 4

PRE-MADE INGREDIENTS

  • 1 Gallon Vanilla Bean Ice Cream
  • 1 Quart Heavy Whip Cream
  • 2 Cans Condensed Milk
  • 1 Cup White Sugar

OR ( MAKING FROM SCRATCH )

  • 3 Quarts Heavy Whip Cream
  • 2 Cups White Sugar
  • 20 lbs Ice
  • 2 lbs Rock Salt

REMAINING INGREDIENTS

  • 2 Lemons (juiced)
  • 2 Oranges (juiced)
  • 1 Tangerine (juiced)
  • 3 Cups Strawberries – Sliced
  • 1 Banana (not over ripe) – Sliced
  • 2 Over Ripe Bananas (pureed)
  • 1 Package Strawberries w/Juice Frozen
  • 1/2 Cup Amaretto or Cherry Liquor
  • 1 Bottle Maraschino Cherries or
  • 1 Container MINT

HOW TO MAKE ICE CREAM

  • Slice strawberries and none over ripe banana
  • Puree the over rip banana and package of strawberries w/juice
  • Blend juices and sugar (till sugar dissolved)
  • Add evap milk and pureed strawberry-bananas mix
  • Add liquor and light to evaporate alcohol
  • Add fruit slices into the blended mix ( ** DO NOT BLEND **)

    Method 1. Use Pre-made Ice Cream

      Put base juice mixture (above) info freezer for 4 to 6 hrs

        • Make sure container used for final mix can accommodate 3 quarts (added next) of ice cream plus the fruit mix and afford ability to stir the mixture whi8le refreezing.
        • Place fruit mixture into freezer for 2 to 3 hours to chill
        • Place ice cream in refrigerator so as to soften enough
        • Add one half of ice cream into the mix until mix begins to take on a uniform thickness
        • Add other half of ice cream and stir until a uniform thickness and ingredients are combined
        • The ice cream should still have a soft-serve texture
        • Place in Freezer until ice cream is solid

        Method 2. Make From Scratch

        • Add the heavy whip Cream,  milk and condensed milk. to mix.
        • Continue blending the mix
        • Add sugar blending until sugar is dissolved
        • Add fruit chucks into the blended mix (stir – do not blend)
        • Pour liquid ice cream into churn container
        • Attach mixer; put on lid
        • Place churn container into bucket
        • Add ice and handful of rock salt per 6 inches of ice – around the churn container
        • Ice level should be 4 inches from top
        • Plug in the electric  churning device
        • Check the level of ice and add ice/salt as needed – every 10 minutes
        • When  the ice cream is ready, the mixer will shut off.

        AFTER ICE CREAM IS MADE

          • Remove Ice cream and Serve
          • Consider adding sprig of mint, or a duo of Maraschino cherries on top

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