Wolfgang Puck Thursday- Gouda Cheese Fondue Recipe

May 11, 2006 | Posted by Allison as Appetizer Recipes, Celebrity Cooks, Just Crackers for Cheese, Recipe at 9:06 am | (2) Comments »

Wolfgang Puck.jpg What says Thursday more than Wolfgang Puck, I ask you? With this terrific Gouda Cheese Fondue recipe you can indulge your senses in cheese wonderland. Give this recipe a try and you won’t regret it.

Ingredients:

1 large clove garlic, sliced in half lengthwise
1/2 cup white wine
5 ounces fresh Gouda cheese, or mozzarella, shredded
5 ounces aged Gouda cheese, shredded
1 tablespoon cornstarch
2 tablespoons Kirsch
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
1 baguette loaf, cut into 2-inch cubes
Assorted vegetables and cooked meats and salami, cut into bite-sized pieces

What’s Next: rub the bottom of a medium saucepan with the sliced garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.

In a small bowl- toss together the two cheeses and the cornstarch. Reduce the heat to medium-low and add the cheese mixture. Stir continuously until the mixture is melted and smooth. Stir in the Kirsch and season with black pepper and nutmeg.

Serve the fondue immediately, accompanied by the bread, vegetables, and meats, with long fondue forks for guests to spear bites of food and dip them into the sauce.

Eat well & Laugh often!

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2 Comments »

grace fowler Said,

June 18, 2007 @ 12:32 am

In the 50’s I went frequently , to the Quo Vadis Restaurant in New York City. One of the favorite Appetizers was a ” cheese fondue ” made in a mold and was either fried or broiled It was presented unmolded and sprinkled with fried parsley. It had a crusty exterior and a soft hot melted cheese inside and was absolutely delicious. It was called , as I remember ,
“Cheese Cakes a la Fondu au Persil.”
Do you know of this recipe or one similar and if you do would you be good enough to send it to my e-mail. GF
News » about : wolfgang puck Said,

November 27, 2008 @ 4:22 am

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