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.

The best sugar cookies ever!

Hello, my darlings! Would you like a sugar cooking that is so incredibly addicting, one is never enough, even though the consequence of consuming too many could lead to the need for an extra jog around the block, or two, or three...?

But these are soooo worth it. I said that about the last recipe too, didn't I? Well, it's still true. And there is no rolling out cookie dough! Simply drop, smash, bake, and then frost.

 

 

A Spin on the Famous “Swig” Sugar Cookies

1 c. butter (unsalted) at room temperature

3/4 c. vegetable Oil

1 1/2 c. sugar

1/2 c. powdered sugar

2 eggs at room temperature

1 tsp. vanilla

2 T water

5 c. All Purpose flour

1 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. 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, 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. (Tip: I touch the bottom of the glass to the dough in the bowl so the sugar sticks to it, but that is only necessary the first time.) 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 tsp. vanilla

half and half

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.

(Note: This recipe is not in Sophia's Cookbook.)