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http://tnp.sg/guide/story/0,4136,230949,00.html?
Hed Chef
Cheesy, easy way to her heart
By Hedy Khoo
February 22, 2010
IF CUPID'S arrow failed to hit the target last week due to Chinese New Year family visits or worse, a lovers' quarrel due to getting the wrong gift on Valentine's Day, do not fret. Cheesy cliches like candlelit dinners, wine and compliments can make a good recipe for romance.
Imagine gazing fondly into her eyes over a fondue.
Things cannot get any cheesier or mushier than over-dipped bread.
But how is it possible to over-dip if you are dunking your bread cubes into cherry liquer and cheese melted in wine?
A Swiss wine and cuisine expert, MrLorenzo Steiger, said that kirsch (cherry liqueur), while optional, is delightful for pre-dipping your bread cubes at the table before submerging them in cheese.
But remember this: Over-dipping and skinny-dipping are perfectly all right in the privacy of your own home.
But whatever you do, don't double-dip.
CLOTHES: Courtesy of River Island LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Helen Wong from Make Up For Ever Academy (Tel: 63330678) TNP PICTURE: KUA CHEE SIONG, HEDY KHOO
CHEESE FONDUE
INGREDIENTS
For cheese fondue sauce
200g Emmenthal cheese, grated
200g Gruyere cheese, grated
11/2 cups of Swiss fendant wine or any white, dry and fruity wine
3 tbsp kirsch (cherry liqueur). If unavailable, substitute with the wine used to make fondue sauce.
2 tbsp cornstarch or potato starch
Dash of nutmeg, paprika and pepper
Peeled clove of garlic
For dipping
One french loaf or any crusty bread
One box of cherry tomatoes
One aubergine
Three potatoes
100g baby carrots
METHOD
For dipping
Lightly steam potatoes and aubergine, then cut into bite-sized cubes.
Cut bread into bite-sized cubes.
Wash tomatoes and carrots.
Set bread and vegetables aside until ready to serve fondue.
For the cheese sauce
Halve the peeled garlic clove and use it to rub the insides of your fondue pot, then discard the garlic.
Add cornstarch to the kirsch and stir to dissolve.
Heat wine in a saucepan and bring to a simmering boil, then add grated cheese gradually until it is all melted.
Keep the heat on low. Do not allow the mixture to boil. Stir constantly to keep mixture smooth.
Add kirsch mixture and continue stirring. Let it simmer for about 10 minutes. Season with nutmeg, paprika and pepper.
Transfer into fondue pot at the table and keep heated with a lit tealight.
Serve with bread and vegetables for dipping and same wine used in making the sauce.
Hed Chef
Cheesy, easy way to her heart
By Hedy Khoo
February 22, 2010
IF CUPID'S arrow failed to hit the target last week due to Chinese New Year family visits or worse, a lovers' quarrel due to getting the wrong gift on Valentine's Day, do not fret. Cheesy cliches like candlelit dinners, wine and compliments can make a good recipe for romance.
Imagine gazing fondly into her eyes over a fondue.
Things cannot get any cheesier or mushier than over-dipped bread.
But how is it possible to over-dip if you are dunking your bread cubes into cherry liquer and cheese melted in wine?
A Swiss wine and cuisine expert, MrLorenzo Steiger, said that kirsch (cherry liqueur), while optional, is delightful for pre-dipping your bread cubes at the table before submerging them in cheese.
But remember this: Over-dipping and skinny-dipping are perfectly all right in the privacy of your own home.
But whatever you do, don't double-dip.
CLOTHES: Courtesy of River Island LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Helen Wong from Make Up For Ever Academy (Tel: 63330678) TNP PICTURE: KUA CHEE SIONG, HEDY KHOO
CHEESE FONDUE
INGREDIENTS
For cheese fondue sauce
200g Emmenthal cheese, grated
200g Gruyere cheese, grated
11/2 cups of Swiss fendant wine or any white, dry and fruity wine
3 tbsp kirsch (cherry liqueur). If unavailable, substitute with the wine used to make fondue sauce.
2 tbsp cornstarch or potato starch
Dash of nutmeg, paprika and pepper
Peeled clove of garlic
For dipping
One french loaf or any crusty bread
One box of cherry tomatoes
One aubergine
Three potatoes
100g baby carrots
METHOD
For dipping
Lightly steam potatoes and aubergine, then cut into bite-sized cubes.
Cut bread into bite-sized cubes.
Wash tomatoes and carrots.
Set bread and vegetables aside until ready to serve fondue.
For the cheese sauce
Halve the peeled garlic clove and use it to rub the insides of your fondue pot, then discard the garlic.
Add cornstarch to the kirsch and stir to dissolve.
Heat wine in a saucepan and bring to a simmering boil, then add grated cheese gradually until it is all melted.
Keep the heat on low. Do not allow the mixture to boil. Stir constantly to keep mixture smooth.
Add kirsch mixture and continue stirring. Let it simmer for about 10 minutes. Season with nutmeg, paprika and pepper.
Transfer into fondue pot at the table and keep heated with a lit tealight.
Serve with bread and vegetables for dipping and same wine used in making the sauce.
