February 7th, 2016
What are you making for the big game???
Check out our FAMOUS FONDUE RECIPE:
* 1 garlic clove, halved crosswise
* 1 1/2 cups dry white wine
* 1 tablesppon cornstarch
* 2 teaspoons kirsch (optional)
* 1/2 lb Emmental Cheese, coarsely grated (2 cups)
* 1/2 lb Gruyere Cheese, coarsely grated (2 cups)
Rub inside of a 4-quart heavy pot with the cut sides of garlic, then discard garlic.
Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsh (if using; otherwise, use water or wine) in a cup.
Gradually add cheese to the pot and cook, 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 it boil).
Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened,
5 to 8 minutes. Transfer to fondue pot set over a flame.
Cube up French Bread, apples, potatoes or any other yummy treats and enjoy!
Makes 6 servings.
Congratulations to Claudia Little, Jennifer Breeze Schultze
and Bonnie Blair for submitting this winning entry!
Thank you to all who contributed to the Name The Mural contest.
Cuba's very own Carol Shaffer and Lou Conklin volunteered their
time and artistic talent to paint a beautiful mural on the
building of our Shoppe. The painting was done by Robert Duncan.