FONDUE DE QUESO
El Fondue es una receta suiza, el queso representa un papel muy importante en esta receta y la mejor forma de acompañarlo es con vino y una buena compañía.
Categories Aperitivos y tapas
Yield 4
Number Of Ingredients 9
Steps:
- Coloque el queso rallado y la maicena en una bolsa de plástico para congelar. Seal, agite para cubrir el queso con harina o maicena. Ponga a un lado.
- Frote el interior de una olla de 4 cuartos con el ajo cortado, y luego rechazarlo. Añadir el vino y el jugo de limón a la olla, y llevar a fuego lento a fuego medio. Poco a poco, agite suavemente el queso en el vino. Revuelva constantemente en forma de zig-zag para evitar que el queso de la incautación y el calambre. Cocine hasta que el queso se haya derretido y crema. No deje que hierva. Una vez que la mezcla esté suave, agregue el kirsch, la mostaza y nuez moscada.
- Transferir el queso en una olla que sirve fondue, conjunto a fuego lento para mantener el calor. Si el bote es delgado de fondo, una vela encendida, probablemente va a hacer. Si de fondo grueso, se puede utilizar un pequeño Sterno.
- Organizar varios alimentos inmersión alrededor de la olla de fondue. (A Suzan perezoso funciona muy bien para esto.)
- Para comer, los alimentos lanza de inmersión con tenedores de fondue o tenedores pequeños. Dip para cubrir con el queso, y comer.
QUESO FUNDIDO WITH CHORIZO
We recommend D'Artagnan Spanish-style chorizo for this recipe. Made from heritage pork, it has great flavor and is widely available. If you don't have a fondue pot, you can serve the queso fundido in the skillet it is cooked in; return it to the stove and warm over low as needed. This recipe is adapted from Martha Stewart's Appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- Heat oil in a large, heavy skillet (preferably cast-iron) over medium. Working in batches, add chorizo and cook, stirring occasionally, until browned in spots, 3 to 4 minutes. Transfer chorizo to a serving dish.
- Add onion and chiles to skillet; season with salt. Raise heat to medium-high and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly evaporated, about 30 seconds.
- Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until melted, 5 to 7 minutes. Transfer to a fondue pot and serve immediately, with chorizo and chips.
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