Gouda Cheese Fondue, Ricotta Pancakes

FG_FoodProc Manual2 7/7/06 3:54 PM Page 41

Gouda Cheese Fondue

Serves 4

In this version of the classic recipe, Dutch-style Gouda cheese replaces the traditional Swiss varieties. I like to serve a variety of items for dipping: bite-sized pieces of vegetables and cooked and cured meats, along with the usual good-quality crusty bread such as a French baguette. For more great recipes featuring cheese, see my books Live, Love, Eat! and Pizza, Pasta, & More!

INGREDIENTS

1 large clove garlic, sliced in half lengthwise 1/2 cup white wine

5 ounces fresh Gouda cheese, or mozzarella, shredded

5 ounces aged Gouda cheese, shredded

1 tablespoon cornstarch

2 tablespoons Kirsch

Freshly ground black pepper, to taste Freshly grated nutmeg, to taste

1 baguette loaf, cut into 2-inch cubes

Assorted vegetables and cooked meats and salami, cut into bite-sized pieces

METHOD

1Rub the bottom of a medium saucepan with the sliced garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.

2Shred the two cheeses using the large side of your shredding disc in your food processor. In a small bowl, toss together the two cheeses and the cornstarch. Reduce the heat to medium-low and add the cheese mixture.

Stir continuously until the mixture is melted and smooth. Stir in the Kirsch and season with black pepper and nutmeg.

3Serve the fondue immediately, accompanied by the bread, vegetables, and meats, with long fondue forks for guests to spear bites of food and dip them into the sauce.

Recipe courtesy Wolfgang Puck

Ricotta Pancakes

Makes approximately 12 four - inch pancakes

INGREDIENTS

2 cups ricotta cheese

4 large eggs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

1/2 cups all-purpose flour 1 teaspoon salt

1 teaspoon baking powder

METHOD

1Preheat griddle or large fry pan on medium heat.

2Fit food processor with the S-Blade. Add ricotta, eggs, butter and sugar to food processing bowl. Process for 1 minute.

3Add flour, salt, and baking powder. Pulse several times; all you want to do is to incorporate ingredients. Don’t over mix.

4Dab griddle with butter or non-stick spray. Pour approximately 3 tablespoons of batter on griddle and spread it out to form pancake.

5Cook for 2-3 minutes, lift pancakes to make sure they are brown then flip. These pancakes do not emit little bubbles like traditional pancakes so you need to check for color. These are so light and delicious yet satisfying. Serve with fresh fruit and dust with powdered sugar.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host