Laura gets holiday entertaining tips from Bacchus Restaurant

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In the coming weeks many people will be hosting holiday parties, and since we live in Wisconsin you have to include a little cheese. Laura Langemo joins FOX6 WakeUp live from Bacchus Restaurant with holiday entertaining tips using Wisconsin products.

Recipes:

Ricotta Flatbread with Cranberry-Pomegranate Salsa

Caramelized Almond Raspberry Brie

Roth Kase Gruyere Fondue

Serves : 8-12 people as an appetizer

Ingredients:

  • 1 lb Roth Kase Gruyere, grated
  • 1 lb Roth Kase Grand Cru Gruyere Surchoix, grated
  • 2 cups Riesling or gwertztraminer wine, preferably not too sweet
  • ¼ cup kirsch or other cherry brandy
  • 1 garlic clove, cut in half
  • 2 tablespoons corn starch
  • 1 tablespoon Dijon mustard
  • 1 pinch cayenne pepper

Method:

  • Combine the corn starch and the kirsch, mixing to make sure the corn starch is completely dissolved.
  • Rub the inside of a heavy stainless steel sauce pot, or a ceramic pot, with the cut side of the garlic clove.
  • Place the pot over medium heat and add the wine, bring to a simmer.
  • Gradually add the cheese, constantly stirring.
  • Once the cheese is completely melted, stir in the mustard, cayenne and the kirsch-corns starch mixture.
  • Serve with baguette, or with your favorite vegetables, cooked meats or cheeses.