Cheese Fondue
2 lbs (900 g)
grated Gruyere
2 lbs (900 g)
grated Emmenthal
4 cups (1L)
dry white wine (not Chardonnay)
2
garlic
cloves
1/2 cup (125 ml)
Kirsch (optional)
Ground pepper to taste
Ground nutmeg to taste
Crusty bread, cubed
• Rub the fondue pot with the garlic cloves.
• Set the temperature control knob to 200°F.
• Pour the wine into the fondue pot and heat for approximately
10 minutes.
• Gradually add the cheeses, while stirring, until a homogeneous
consistency.
• When all the cheese has melted, add the Kirsch, the pepper and the
nutmeg. With the fondue fork, each guest swirls a piece of bread into
the cheese.
NOTE:
The cheese should just simmer, never boil. Adjust
the temperature as needed.
Beef Broccoli Stir Fry
2 tbsp. (30ml)
cornstarch
1 tbsp. (15 ml)
cornstarch
1/2 cup (125 ml)
water
2 tbsp. (30 ml)
water
1/2 tsp (3 ml)
garlic powder
1 lb. (450g)
steak, round or sirloin cut into thin 3” (7 cm)
pieces
3 tbsp. (30 ml)
vegetable or peanut oil, divided
4 cups (1 L)
broccoli fl orets
1 small
onion, cut into wedges
1/3 cup (85ml)
soy sauce
2 tbsp. (30 ml)
brown sugar
1 tsp. (5 ml)
ground ginger
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