Homemade cheese, you can't compare it to the ready-made one
Ingredients for 4 people:
200g grated gruyere cheese
200g grated emmenthal cheese
60g grated appenzeller cheese
1 clove of garlic
150ml dry white wine
1 tablespoon of Kirsch (cherry brandy)
1 teaspoon of cornstarch
black pepper and nutmeg to taste
diced Italian bread
Procedures to prepare it:
Leave the cheeses at room temperature. Use a double-bottomed pan and then place it in the fondue pan. Peel the clove of garlic by kneading it lightly, stick it in a fork and spread it on the bottom and sides of the pan with the heat on low. Place the white wine in the pan and wait for it to boil. Gradually add the GRATED cheeses over low heat and stir continuously with a wooden spoon, waiting for the first part of the cheese to melt before adding more cheese. LOW FIRE is essential for cheeses not to "break".
Dilute the cornstarch in the kirsch and mix with the melted cheeses. Season with black pepper and nutmeg and let it boil a little more, stirring constantly until you get a thick and uniform cream. Adjust the flame of your réchaud so that the cheese does not boil. Place the pan on the réchaud and serve with the bread. At each mouthful take the opportunity to mix the cream and scrape the bottom and edges of the pan with the bread. When finished, let the remaining cheese in the pan rest. It hardens and forms a delicious crust. Kirsch is a cherry brandy, with a fruity and smooth flavor. You can substitute a fruit-flavored vodka or a fruity brandy.
You replace the appenzeller cheese with the comté. To know where to buy the cheeses just put it on google that it gives several options. If you want to make more, just double the recipe.
Heart of palm cream, to warm your soul
Ingredients for 4 people:
500g fresh pupunha palm (from @annette_sulzbacher, they are very fresh)
600ml milk
600ml chicken stock (1 carcass or piece of chicken with bone, 1/2 carrot, 1 stalk celery, 1 onion, 1/2 leek, 1 tablespoon vinegar, salt)
40g butter
1/2 coarsely chopped onion
3 tablespoons of wheat flour
25g (2 tablespoons) grated Parmesan cheese
salt and pepper to taste
chopped chives to finish
Procedures to prepare it:
Place the palm heart pieces on the baking sheet, sprinkle with oil, add salt. Cover with aluminum foil and bake in preheated oven at 180C for 30 minutes. Cut 200g (1 cup and a half) coarsely (will beat) and 300g into small cubes. Reserve.
Put oil in the pressure cooker, fry the chicken carcass (or piece) together with all the coarsely chopped vegetables. When browned add a liter of water, vinegar and salt. Cover the pan. When you get pressure for 15 minutes, remove from heat, strain and reserve.
In a pan fry 1/2 onion in butter, add the wheat flour and stir over low heat for one minute. Add the strained broth (600ml) and stir. Take this mixture to the blender and also add 200g of roasted heart of palm and coarsely chopped.
Beat well and return to the pan.Add milk, Parmesan cheese, salt and black pepper. When boiling put the heart of palm cut in cubes, stir and serve. Sprinkle with chopped chives. If you make with canned hearts of palm, use the same amounts (discard the water from the glass) and you don't need to bake.
Pine nut farofa, because it's in season and it's delicious
Ingredients for 6 people:
Xícara 1 cup of pine nuts cooked and cut into thin slices
1 cup of bacon cut into small cubes
1 large onion, finely chopped
2 crushed garlic cloves
1/2 packet of broccoli (cut the stems and florets)
75g butter
salt and pepper to taste
1 1/2 cup cassava flour bijou Goddess
Procedures to prepare it:
In a large skillet melt 50g of butter, add the bacon and stir for 2 minutes. Add the onion then the garlic and stir for another 2 minutes. Add the sliced pine nuts, stir for a minute and add the sliced raw broccoli. Add salt and pepper. Add the flour, stir and add another 25 g of butter. As soon as the butter melts it is ready! Delight😋
yummy