Cheese fondue is a great dish for Christmas parties. You may think that preparing it is too much of a hassle. However, with Camembert cheese, it’s simple!<\/p>\n\n\n\n
Most recipes use white wine, but you can make a cheese fondue with sake as well! The sake enhances the aroma and flavor of the cheese!<\/p>\n\n\n\n
The dish tastes great right down to the last drop of cheese, and it is so simple that it can be easily prepared for even a small number of guests.<\/p>\n\n\n\n
| 60g of carrots<\/td><\/tr> |
| 60g of pumpkin<\/td><\/tr> |
| 100g of broccoli<\/td><\/tr> |
| 100g of cauliflower<\/td><\/tr> |
| 60g of cherry tomatoes<\/td><\/tr> |
| 1\/2 cube of consomme stock<\/td><\/tr> |
| 1 cup of water<\/td><\/tr> |
| 60g of baguette<\/td><\/tr> |
| 1 camembert cheese (round)<\/td><\/tr> |
\u2517 1.5 tablespoons of Japanese sake<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nHow to Make: Steps<\/h4>\n\n\n\nStep 1:<\/p>\n\n\n\n Cut carrots and pumpkin into bite-sized pieces. Separate broccoli and cauliflower into small bunches.<\/p>\n\n\n\n Step 2:<\/p>\n\n\n\n Wash the cherry tomatoes and remove the stems.<\/p>\n\n\n\n Step 3:<\/p>\n\n\n\n Bring a pot of water to the boil, add the consomm\u00e9 stock cube and ingredients from (Step 1), cover and steam for 3-4 minutes.<\/p>\n\n\n\n Step 4:<\/p>\n\n\n\n Cut the baguette into bite-sized pieces and lightly brown them in a toaster oven.<\/p>\n\n\n\n Step 5:<\/p>\n\n\n\n Place the camembert cheese in a heat proof container, cut a slit all the way around the top leaving a 7 mm border and remove any tough bits from the surface. Heat in a microwave oven (600W) for 30 seconds without covering with plastic wrap, remove the cheese, stir the inside with a spoon, add sake and reheat for 40 seconds.<\/p>\n\n\n\n Step 6:<\/p>\n\n\n\n Arrange (Step 5) in the center of a plate and ingredients from (Step 3) and (Step 4) around it.<\/p>\n","protected":false},"excerpt":{"rendered":" Cheese fondue is a great dish for Christmas parties. You may think that preparin […]<\/p>\n","protected":false},"author":5,"featured_media":2462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[77],"class_list":["post-2460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking-with-sake"],"_links":{"self":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/comments?post=2460"}],"version-history":[{"count":2,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2460\/revisions"}],"predecessor-version":[{"id":2463,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2460\/revisions\/2463"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/2462"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=2460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=2460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=2460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} |