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Cape Gazette
Lewes, Delaware
Jim's Towing Service
December 24, 1998     Cape Gazette
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December 24, 1998
 

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Fondue Continued from page 51 saucepan. Cook over medium-low heat, stirring constantly, until the mixture is melted and smooth. Transfer fondue to a ceramic fondue pot and keep warm over a fondue burner. Serve with fruit and bite-size cake pieces for dip- ping. Leftover fondue may be kept covered in the refrigerator for 2 to 3 days. Gently reheat to serve. GREEK LEMON AND CRUMBLED FETA FONDUE 1-1/2 C (6 ounces) crumbled feta cheese 2 t cornstarch 1-1/4 C milk 1 package (8 ounces) cream cheese, cut in pieces 1/3 C lemon juice 3 T chopped fresh dill, or 1- 1/2 tablespoons dried 1 T chopped fresh mint, or 1- 112 teaspoons dried 1 t grated lemon peel For dipping: Cooked bite-size lamb or beef meatballs, cooked shrimp, blanched asparagus spears, radishes, cucumber slices, assorted pitted Greek olives and toasted pita bread triangles. In a medium-size bowl toss the feta cheese with the cornstarch. In a medium-size heavy-bot- tomed saucepan heat the milk and cream cheese over low heat until the cream cheese is almost melted smooth. Stir in the lemon juice. Add the feta cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the dill, mint and lemon peel. Fondue is a hip, unique ad- dition to all holiday get-to- gethers. Transfer the fondue to an enam- el or ceramic fondue pot and keep warm over a fondue burner. Serve immediately. SWISS AND GOUDA CURRY FONDUE 1 C white grape juice I clove garlic, minced 2 t curry powder 1/2 t salt 2 T dry sherry or white grape jmce 2 t cornstarch 2 C (8 ounces) shredded Gouda cheese 2 C (8 ounces) shredded Swiss cheese 1/4 C lemon juice For dipping: Bite-size pieces of cooked chicken or turkey; blanched broccoli and cauliflower florets; bite-size pieces of apples, plums and pineapple In a medium-size heavy-bot- tomed saucepan heat the grape juice, garlic, curry powder and salt until barely simmering. In a cup dissolve the cornstarch in the sherry; add to the juice mix- ture, stirring until slightly thick- ened. Add the cheeses, a handful at a time, stirring until the cheeses are melted before adding more. Grad- ually stir in lemon juice. Transfer the fondue to an enam- el or ceramic fondue pot and keep warm over a fondue burner. Serve immediately. QUICK AND EASY CHEESE FONDUE 2 C grated Fontina cheese 2 C grated Gruyere cheese 3 T flour 1/8 t white pepper 1/8 t nutmeg 2 roasted garlic cloves 1 1/2 C sparkling wine 1 T Brandy Combine the grated cheeses, flour, white pepper and nutmeg and set aside. In a medium sauce pan heat the sparkling wine on medium-high to just under a boil. Immediately turn the heat down to a low setting and add the cheese mixture just a small amount at a time and stirring with a wooden spoon continuously while the cheeses melt. Add the roasted garlic cloves. Continue to stir and make sure the mixture is not sticking to the bot- tom of the pan. When the fondue has melted and is a smooth consistency, add the brandy and stir again. Remove from the heat. Spoon out the roasted garlic cloves be- fore serving. Serve in a fondue pot and keep heat at a low settting. Serve with sliced baguette bread. Wine Continued from page 51 no. The wine cost $2.75 per bottle in 1987. I don't know if it is avail- able in a new release, but I will find out. Another wine which was hang- ing around the cellar with no label was a white burgundy. When we removed the cork, an '85 Meur- sault Charmes was revealed. As most know, the name and vintage of a good wine is generally printed on its cork. This is done to dis- courage cheating. The Meursault was still improv- ing and I served some smoked salmon and an Oyster Remick to go with it. I chose these two nibbles be- cause I was unsure of the white burgundy, but I knew we would be trying a Barghetto Gewurtraminer '84 that Barbara and I had pur- chased in 1985 and that it would be perfect with the oysters. As discussed earlier, most of the audience was underwhelmed by the Gewurtz as an aperitif and with the crab, but when the oysters showed up the story definitely changed. In fact, the combination and one that I'll talk about next week were the closest we came to unanimity all evening. The Meursault drank well but it really didn't comple- ment the smoked fish or the oys- ters. It was a surprise that Glen Ellen Chardonnay was perfect with the smoked salmon and it also com- plemented the crab. I must say that the other two Chardonnays - Kendall Jackson and Sonoma Cutrer Russian River, while generous and well made, were not truly food wines in their youth. They drank well but the bouquet and oak overcame the nuances of the food. Having tried both of these at various times, I know that they mellow with age. However, I pre- fer Chardonnay as a beverage wine and the focus of an evening rather than as a food complement. That, of course, is my subjective opinion. The sales of Chardonnay at Gar- den Gourmet reflect a different opinion and I respect it. Since this article appears before Christmas, please accept my best wishes for a happy, safe holiday. If you enjoy too much wine, call a friend or a cab or stay put. All Yead LEWES FISHHOUSE & PRODUCE 1130 Highway One * 5 Points, Lewes, Delaware SmUT 1 OFF & BACCALA {salted ood) - While suplils lut- Retail & Wholesale S.n.-Thum. so,,-7. F.. -Sat 11-7 644-0708 Food Continued from page 51 mixture evenly between the four tortillas and wrap burrito style. Makes four servings. Unless you are Martha Stewart, have someone else do this recipe for you. The recipe sounds great, but I do not have a clue where you find the orange tarragon mus- tard. In fact, I have never heard of orange tarragon mustard. Dijon would work. SMOKED SALMON WITH ORANGE TARRAGON MUSTARD 1 side of fresh salmon, filleted kosher salt Sauce: 3 oz. orange tarragon Dijon mustard 6 oz. low-fat sour cream Mix together and let stand so the flavors can blend. Use an out- side charcoal grill with lid, and set aside a double handful of wood chips, soaked in water. Light charcoal in outside grill and allow it to burn down to glowing coals while you are preparing the salmon. Preheat oven to 325 F. Lightly season both sides of filet with kosher salt. In a large, non- stick pan, heat a little vegetable oil and sear filet on both sides for about two minutes each. If the fil- let is too long to fit in the pan, you can cut it in half. Place salmon on outside portion of the wire rack on the grill. In a small pan lined with alu- minum foil, place three to four hot coals and some of the water- soaked wood chips on top to cre- ate smoke. Place the pan in 1the center of the grill and when 1the smoke subsides, repeat the sm(ok- ing process. When thegrill stops smoki:ng, remove salmon to a baking dlish and place into a 325 F oven for 7- 10 minutes until just flaky. Re- move from heat and cool. Slice into small squares and serve on platter with sauce on the side. Why does Santa have three gar- dens? So he can ho, ho, ho. Why was Santa's little helper depressed? Because he had low elf-esteem. What do you get when you cross an archer with a gift wlrap- per? Ribbon hood. What do you call a person wcho is afraid of Santa Claus? Claus- trophobic. What do snowmen eat for breakfast? Snow flakes. Merry Christmas, everyone, and peace on Earth. Beer Wine Spirits Michelob Heineken Amstel $12.99 $19.99 Case Cans Case Cans (302) 227-6070 Rehoboth Beach, DE Jack Daniels $26.99 1.75 Litre Canadian Mist $11.99 1.75 Litre 1551 Savannah Rd. (302) 645,8562 Lewes, DE ! Happy holidays from The Cape Gazette! [ I