{"id":6441,"date":"2012-06-16T00:02:44","date_gmt":"2012-06-16T05:02:44","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=6441"},"modified":"2012-06-15T19:16:17","modified_gmt":"2012-06-16T00:16:17","slug":"gruyere-cheese-fondue-with-rye-croutons","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2012\/06\/16\/gruyere-cheese-fondue-with-rye-croutons\/","title":{"rendered":"Gruy\u00e8re Cheese Fondue with Rye Croutons"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Gruy\u00e8re Cheese Fondue with Rye Croutons<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Fondue<\/strong><\/p>\n<p>6 c grated Gruy\u00e8re cheese, packed<br \/>\n1 T cornstarch<br \/>\n3\/4 c Wollersheim Chardonnay<br \/>\n1 T lemon zest<br \/>\n1 t minced garlic<br \/>\n1-3 T Kirsch<br \/>\n1 t ground nutmeg<br \/>\nRye Croutons (as desired)<\/p>\n<p><strong>Rye Croutons<\/strong><\/p>\n<p>1 loaf hardy rye bread, unsliced<br \/>\n1\/2 \u00a0lb butter<br \/>\n1 T minced garlic<br \/>\n2 T chopped parsley<br \/>\n1 T minced chives<br \/>\n1 T chopped fresh tarragon<br \/>\n2 T grated fine Gruy\u00e8re cheese<\/p>\n<p><strong>Directions<\/strong><\/p>\n<p><strong>Fondue<\/strong><\/p>\n<p><strong>1.<\/strong> Combine the grated cheese with cornstarch in a large bowl.<br \/>\n<strong>2.<\/strong> In a good size sauce pot combine Wollersheim Chardonnay, lemon zest and garlic. Place mixture on stove over\u00a0high heat. When wine comes to a boil, reduce the heat and whisk in the grated cheese a little at a time. When all\u00a0of the cheese has been whisked in and mixture is bubbling, whisk in the kirsch and nutmeg.<br \/>\n<strong>3.<\/strong> Transfer to a fondue pot with a burner. Dip croutons into mixture and enjoy<\/p>\n<p><strong>Rye Croutons<\/strong><\/p>\n<p><strong>1.<\/strong> Pre-heat oven to 375 degrees. Cut croutons into 1 1\/2 inch cubes. Melt butter over medium to low heat with all\u00a0of the remaining ingredients except the cheese. Place croutons in a large bowl. Pour the melted butter mixture\u00a0over the croutons and toss together. Toss in the grated cheese. Allow the croutons to soak up the butter and\u00a0cheese mixture.<br \/>\n<strong>2.<\/strong> Place croutons on a sheet pan and spread out so they are not piled on top of each other. Place in oven and bake\u00a0until golden brown but not dry.<\/p>\n<p><em>Recipe created by Paul Short, C.E.C., Madison Area Technical College Culinary\u00a0<\/em><em>Arts Program &#8211; Madison, Wisconsin. Presented at <\/em><span style=\"color: #0000ff;\"><a href=\"http:\/\/www.wollersheim.com\/\"><span style=\"color: #0000ff;\"><em>Wollersheim Winery<\/em><\/span><\/a><em>.<\/em><\/span><\/p>\n<p><em><\/em><em>Recipe provided by <\/em><span style=\"color: #0000ff;\"><a href=\"http:\/\/www.wollersheim.com\/\"><span style=\"color: #0000ff;\"><em>Wollersheim Winery<\/em><\/span><\/a><\/span><em> in Prairie du Sac, Wisconsin<\/em><\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Gruy\u00e8re Cheese Fondue with Rye Croutons  \" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=6441\"><\/script>","protected":false},"excerpt":{"rendered":"<p>Gruy\u00e8re Cheese Fondue with Rye Croutons  from Wollersheim Winery in Wisconsin.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[2637,583,2638,855],"class_list":["post-6441","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-gruyere-cheese","tag-recipe","tag-rye-croutons","tag-wollersheim-winery"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/6441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=6441"}],"version-history":[{"count":4,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/6441\/revisions"}],"predecessor-version":[{"id":6443,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/6441\/revisions\/6443"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=6441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=6441"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=6441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}