{"id":16176,"date":"2018-12-18T17:08:13","date_gmt":"2018-12-18T22:08:13","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=16176"},"modified":"2018-12-18T17:08:13","modified_gmt":"2018-12-18T22:08:13","slug":"try-this-fondue-recipe-for-christmas-or-the-new-year","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2018\/12\/18\/try-this-fondue-recipe-for-christmas-or-the-new-year\/","title":{"rendered":"Try this Fondue Recipe for Christmas or the New Year!"},"content":{"rendered":"
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Celebrate the holidays with a fondue!<\/p><\/div>\n

Looking for a relaxing, fun evening during the holidays? Whether it\u2019s Christmas or New Year\u2019s Eve, you might just want to give this recipe a try. Of course, if you anticipate sharing this fondue with someone who has a big appetite, add some side dishes to share while waiting. Hungry people don\u2019t like to wait for food!<\/p>\n

Cheers!
\nKathy<\/p>\n

J Vineyards and Winery Fondue<\/b><\/p>\n

Ingredients<\/i><\/b>:<\/p>\n

1 garlic clove, halved crosswise
\n1 \u00bd cups plus 2 teaspoons\u00a0J Vineyards California Pinot Gris
\n2 t Meyer lemon
\n1 T cornstarch
\n\u00bd\u00a0lb Alpine Style Cheese (Gruyere), rind off, coarsely grated (2 cups)
\n\u00bd lb Triple Cream Brie, rind off cut into \u00bd inch pieces (2 cups)<\/p>\n

Directions<\/i><\/b>:<\/p>\n

    \n
  1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.\u00a0<\/span><\/li>\n
  2. Add 1 \u00bd cups J Pinot Gris to pot and bring just to a simmer over moderate heat.<\/li>\n
  3. Stir together cornstarch, Meyer lemon and remaining 2 teaspoons of J Pinot Gris.\u00a0<\/span><\/li>\n
  4. Gradually add cheese to pot, starting first with the Alpine style then the Brie.\u00a0<\/span><\/li>\n
  5. Cook while stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).\u00a0<\/span><\/li>\n
  6. Stir cornstarch mixture again and then stir mixture into fondue. Bring fondue to a simmer and cook, until thickened, 5 to 8 minutes, stirring consistently.\u00a0<\/span><\/li>\n
  7. Transfer to fondue pot set over a flame.<\/li>\n<\/ol>\n

    The fun part is the items to dip into the cheese.\u00a0 Below are some traditional items to dip into the fondue and also some interesting unexpected items:<\/p>\n

    -Bread cubes
    \n-Apples
    \n-Pears
    \n-Bell peppers
    \n-Broccoli
    \n-Cauliflower
    \n-Soft or Hard pretzels
    \n-French Fries
    \n-Roasted cremini mushrooms
    \n-Cubes of roasted beef (tenderloin, striploin, rib eye)<\/p>\n

    Recipe provided by J Vineyards<\/a> in Healdsburg, CA.<\/p>\n