Recipes

Our kitchen smells wonderful. We are in the process of cooking up some mmmmmh... aahhhhh... great tasting dishes we can all be fond of.

Bonifaz yogurt red-white-and-blue treat - great for your July 4th Celebration.

Easy to prepare:
Bonifaz with live active yogurt cultures + raspberry + blueberry = refreshingly unique, fun and good for you treat.

Also great with other fruits, such as mangoes and tropical fruit. Let your taste buds and imagination fly.

 

Allgäuer Bergkäse Fondue

Fondues originated centuries ago and so did Allgäuer Bergkäse. This raw milk mountain cheese is simply perfect for fondues. Also a tasty treat by itself with nuts and fruit!

List of ingredients
(serves 8-12 as an appetizer, 4 as a main course)

16 oz Allgäuer Bergkäse shredded (4 cups)
1 tbsp cornstarch
1/2 tsp dry mustard
1/2 tsp hot paprika
Pinch freshly ground white pepper
Pinch freshly ground nutmeg
1 clove garlic - split in half
2 cups dry white wine (Riesling or Sauvignon Blanc or Gewürztraminer)
3 tbsp Kirschwasser (Optional)
Lots of crusty bread, whole grain loaves (like Fond O'Grains) fruits, veggies. Choose any fruit and veggies you desire. Apples, pears, grapes, carrots, broccoli, celery are just suggestions, but not a must, the choice is yours!

Have all items prepped prior to heating wine!
Toss shredded cheese with cornstarch, mustard and pepper.
Cube crusty bread, grain loaves, veggies and fruits in bite size pieces.

Rub the top pot of a double boiler liberally with the garlic clove.
Add white wine, Kirschwasser (optional) and heat to just simmering.
Add cheese, handful at a time, stirring constantly with a wooden spoon or whisk. As each handful of cheese is completely melted and absorbed, add the next and so forth until all cheese is incorporated, and never boil the fondue! Now, you should have a beautiful emulsion of melted cheese and wine. Add the ground nutmeg and paprika, stir and serve!

You can use a fancy fondue pot for service, or for informal service I wrap the double boiler in a pretty kitchen towel and serve right out of the pot! The water below will keep it hot as long as I need it to!
Enjoy!

By Mark Todd.