We Wine We Dine


December 2016

Cheese Fondue

More than just a meal, this is an experience. If you have an electric fondue pot, you can make this directly in the pot. Otherwise it can be made on the stove.

1/2 lb. Gruyere cheese
1/2 lb. Emmenthaler cheese
1-1/4 c. dry white wine
1 tablespoon lemon juice
3 tablespoons cognac
1 clove of garlic
1 tablespoon corn starch

Grate all the cheese. Rub the inside of a pot with the garlic clove. Add the wine and simmer until bubbles form. Add lemon juice. Slowly add the shredded cheese while stirring constantly. Mix the cognac and corn starch together and add it into the cheese mixture once the cheese has melted. Keep the cheese warm but not boiling. Serve with cubed bread and green apples.

Ginger Cake with Lemon Glaze

This cake is extremely gingery! It’s perfect for a cold winters night.

4oz fresh ginger
2 cups + 2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup sugar
1/2 cup molasses
1/2 cup + 2 tablespoons canola oil
1 teaspoon baking soda
1 cup boiling water
2 eggs
1 lemon
1 cup powdered sugar

Peel and chop the ginger. Pulverize it until all large pieces are broken up. Combine flour, cinnamon and cloves in a large bowl. In a separate bowl mix together the sugar, molasses and canola oil. Stir the boiling water into the baking soda and mix until dissolved. Add the water and baking soda mixture to the bowl of liquid ingredients and mix well. Stir in the eggs. Finally add the wet ingredients to the flour mixture, and stir for 1 minute. Bake at 300 for 1 hour in a greased 9×9 inch pan.

Squeeze the juice and mix together with the powdered sugar. After the cake has cooled for a few minutes pour the glaze over each slice of cake.

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