This morning I had the pleasure of presenting the following two recipes on CBC's Weekend Morning Show with Kerän Sanders.
1/2 pound imported Swiss cheese, shredded
1/2 pound Cave-aged Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch*
1/2 teaspoon dry mustard
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Try with breads (day-old can work the best as it isn't too soft and will stand up to the cheese), sautéed whole mushrooms, apple slices, etc.
*I've used Desorrono or Frangelico when I didn't have Kirsch on hand.
Shrimp with dip
1 bag wild caught peeled shrimp (now available at Gimli Fish)
Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.
Sauté shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:
Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped
Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.
Wasabi/Sour Cream dipping sauce
1 cup sour cream
1 good tablespoon wasabi paste
1/4 tsp sugar
Combine all ingredients until smooth. Enjoy with seafood.