Category: Wine

Ingredients

1 large clove garlic
1 cup white wine
1 teaspoon lemon juice
8 ounces Gruyere cheese, shredded
4 ounces Emmentaler cheese, shredded
4 ounces Jarlsberg cheese, shredded
2 ounces smoked Gouda cheese, shredded
1 tablespoon cornstarch
1/2 teaspoon ground nutmeg
2 tablespoons balsamic vinegar
1 loaf French bread, cubed

Directions

Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.

Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.

Ingredients

3 tablespoons butter
6 onions, thinly sliced
1/2 teaspoon salt
1 1/2 cups white wine
3 1/2 cups chicken broth
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
2 cups shredded Gruyere cheese

Directions

In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.

Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.

Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

Ingredients

1 (12 fluid ounce) can frozen cranberry juice concentrate
1 (12 fluid ounce) can frozen pink lemonade concentrate
1 (6 ounce) can frozen limeade concentrate
1 (750 milliliter) bottle white wine, chilled
1 liter carbonated water, chilled
2 (750 milliliter) bottles champagne, chilled
1 lemon – sliced, for garnish
1/2 cup fresh mint, garnish

Directions

In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.

Ingredients

1 pound soybean sprouts
2 tablespoons soy sauce
1/4 cup sesame oil
2 tablespoons Korean chile powder
1 1/2 teaspoons garlic, minced
2 teaspoons sesame seeds
1/4 cup chopped green onion
2 teaspoons rice wine vinegar, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.

Whisk soy sauce, sesame oil, chile powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.