Today has been especially busy – running around to the grocery stores, etc., just to pick up a few last minute things…….. But, later on I got into the kitchen with Christin, as she was inspired to bake – WOW! Ryan made a last minute trip to the mall and decided upon a nap. Fire’s on and we are all happy and relaxing ………….
This morning I decided to start a new tradition – Christmas Eve afternoon of Fondue, Prosecco and baking cookies. While Christin baked yet another batch of taralli, I did the fondue. I made Manuela Darling-Gannser’s Fondue recipe from Winter in the Alps. What could be better than this? We are having a lovely afternoon – all in for the day!
MANUELA DARLING-GANNSER’S FONDUE – from WINTER IN THE ALPS
1clove garlic
10 oz dry white wine
10 0z coarsely grated Gruyere Cheese, finest quality
10 oz coarsely grated Emmental Cheese, finest quality
2 fl oz Kirsch
2 tblsp corn flour(0ptional)
freshly grated nutmeg
freshly ground black pepper
loaf of ciabatta bread, cut into bite sized pieces
1 organic egg (optional)
Rub the fondue pot with garlic. Add the wine and put the pot over low heat on the stove. Heat wine until close to boiling. Gradually add the cheeses, stirring constantly. When they have melted, add the Kirsch (if you are using the corn flour, add it to the Kirsch beforehand. The fondue should have a creamy consistency. Add a little nutmeg and a grinding of pepper. Put the fondue pot in the middle of the table over the flame to keep the liquid lightly bubbling. With a fork, each person should spear a piece of bread and dip it in the fondue. At the end of the meal, leave a little bit of cheesse in the bottom of the pot and break an egg into it. Scramble the egg and cheese together and serve it as a final taste. This last taste is optional but well worth trying. Serves 4.
Today, I did this: I could not find my Kirsch so I added a little Framboise. I added 1 tblsp all purpose flour instead of the corn flour. I added a generous amount of nutmeg, but next time would add more. I added a few twists of black pepper but next time I would add more. I served this with a baguette and two Granny Smith Apples, cut into slices. Yum, Yum, Yum…….
MERRY CHRISTMAS EVE EVERYONE! AND THIS IS JUST AT 3PM!!!!!!
Tonight we are having Mary Anne Esposito’s Shrimp with Angel Hair, Garlic Bread, Salad and David Lebovitz’s Fresh Ginger Cake with Egg Nog Ice Cream!
CHEERS EVERYONE! MERRY CHRISTMAS EVE!!!!!!!!!!
TARALLI DOLCI*
6 eggs
1 cup sugar
1 1/2-2 tsp anise extract
2 sticks unsalted butter, melted and cooled
4 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
In a large bowl, cream eggs and sugar. Add cooled butter and anise extract and mix well. In a separate bowl, whisk flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Spoon by large tablespoon-fuls onto parchment lined baking sheets. You can gently roll the batter into a ball if you like but do not over-handle the batter or compress it. Bake for 15 minutes or just until beginning to color. Remove from oven. Cool completely on cooling racks. Dip in icing and sprinkle with colored sugar or sprinkles.
Icing: 2 cups confectioner’s sugar Add teaspoons of whole milk and whisk until you arrive at desired consistency. Can also use a little lemon juice, a drop or two of vanilla extract or anise extract or Anisette. Or, you can use egg whites, preferably pasteurized.
*adapted from Nonna Filomena’s Love Knots
Tomorrow we are doing Chocolate Fondue as part of dessert! Can’t wait – unless I have a heart attack from all the cheese before then…….:) 🙁