Easy Peasy and Oh So Cheesy Traditional Cheese Fondue Recipe

 

Sophia brings you another tasty dish!

 

This is how to make Traditional Cheddar and Swiss Cheese Fondue. Perfect for sharing with friends or for that special sweetheart. Truly delicious!

 

Welcome to Sophia’s Messy Kitchen. Sophia is the vampire in Fateful who loves cooking for her mortal friends. Thank you for watching!!!

 

(Also, don't forget about this fondue for a romantic Valentine's Day dinner.)

 

Voice-Over artist in this video is the lovely and delightfully talented Leanne Glentworth.

Traditional Cheddar Swiss Fondue

 

This is the first item Ethan enjoys as a mortal whilst dining in a restaurant after being cured of the curse.

 

Fondue:
1 and 1/2 cups (6 ounces) Shredded Aged Sharp Cheddar Cheese
1 and 1/2 cups (6 ounces) Shredded Aged Emmental (Swiss) Cheese
2-3 Tablespoons corn starch
1/2 to 3/4 cup dry white wine
1 teaspoon lemon juice
1/2 teaspoon dried basil
1 clove of fresh garlic, pressed

 

For dipping:
Apple slices or cubes.
Cubes of French bread, rye bread, or any other bread you may like.
Fresh vegetables such as carrots, broccoli, cauliflower, etc.

 

Directions:
Add corn starch to shredded cheese and toss together. Add garlic to sauce pan and heat, but don’t burn. Add 1/2 cup of wine and heat until hot, but not boiling. Stir in lemon juice. Add a handful of cheese at a time to the wine, stirring constantly. Don’t add more cheese until the previous has melted. Don’t boil or burn on the bottom. Stir in basil last. If the cheese is too thick for dipping, stir in more wine to thin to the right consistency as needed. Serve in a fondue pot.

 

Note: Well-aged cheese is best for this. Don’t go for the silly supermarket nonsense for this.

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Hello, my darlings!

According to my mortal lads and ladies, these sugar cookies are positively scrummy.

(This is my absolutely fabulous spin on the famous “Swig” Sugar Cookies)

Think of these for Valentine’s Day...

The Most Scrummy Sugar Cookies Ever

(US Measurements)

Addictive Cookie Dough

 1 cup butter (unsalted) at room temperature

3/4 cup vegetable Oil

1 1/2 cups sugar

1/2 cup powdered sugar

2 eggs at room temperature

1 teaspoon vanilla

2 tablespoons water

5 cups All Purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cream of tarter

1 teaspoon salt

In a large bowl, cream the butter, oil, sugars, eggs, water, and vanilla together. In a separate bowl, mix the flour, salt, baking soda, baking powder, and cream of tarter together. Slowly add the flour mixture to the wet ingredients. Stir until thoroughly mixed. The texture should be very soft and easily scooped with a medium or small sized cookie scoop. Drop balls of dough onto either a stone baking pan, or a foil lined baking sheet. Dip the bottom of a glass cup into granulated sugar and smash each cookie a bit like you would smash peanut butter cookies. Bake at 350 degrees for about 8-10 minutes. These cookies do not brown, and they are done when they poof up a bit in the center.

Butter Cream Frosting

1 cup butter softened

4-5 cups powdered sugar

1 teaspoon vanilla

half and half as needed

Beat soft butter and powdered sugar together until smooth. Blend in vanilla and then just enough half and half to create the spreadable consistency you would like. Depending on humidity, you may or may not need to add extra powdered sugar as well. Tint frosting with food coloring as desired.

(UK Measurements)

Addictive Cookie Dough

230g butter (unsalted) at room temperature

180ml oil

300g sugar

65g icing sugar

2 eggs

1 teaspoon vanilla essence

2 tablespoons water

640g plain flour

1 teaspoon salt

1/2 teaspoon bicarbonate of soda

1 teaspoon baking powder

1/2 teaspoon cream of tarter

In a large bowl, cream the butter, oil, sugars, eggs, water, and vanilla together. In a separate bowl, mix the flour, salt, bicarbonate of soda, baking powder, and cream of tarter together. Slowly add the flour mixture to the wet ingredients. Stir until thoroughly mixed. The texture should be very soft and easily scooped with a medium or small sized cookie scoop. Drop balls of dough onto either a stone baking pan, or a foil lined baking sheet. Dip the bottom of a glass cup into granulated sugar and smash each cookie a bit like you would smash peanut butter cookies. Bake at 180 •c or gas mark 4 for about 8-10 minutes. These cookies do not brown, and they are done when they poof up a bit in the center.

Butter Cream Frosting

230g butter (unsalted) at room temperature

560-650g icing sugar

1 teaspoon vanilla

Milk as needed

Beat soft butter and icing sugar together until smooth. Blend in vanilla and then just enough milk to create the spreadable consistency you would like. Depending on humidity, you may or may not need to add extra powdered sugar as well. Tint frosting with food coloring as desired.