1 clove garlic, peeled and halved
1 cup acidic white wine, such as sauvignon blanc
2 tablespoons fruit-based brandy, such as applejack
1 tablespoon freshly squeezed lemon juice
2 1/2 cups grated Emmenthaler cheese
2 cups grated Gruyere cheese
1 cup grated Gouda cheese
1 tablespoon cornstarch
1/4 teaspoon freshly ground white pepper
1/2 teaspoon prepared horseradish
Bread, for serving
2-quart cast-iron Dutch oven with lid
Digital instant-read thermometer
Rub the inside of a small, 2-quart Dutch oven with the cut garlic, then add the wine, brandy, and lemon juice. Place over medium heat until the liquid reaches 135°F, or it just begins to steam.
While the liquid is heating, thoroughly toss the cheeses together in a large bowl with the cornstarch and white pepper.
When the liquid hits 135°F, Start stirring in the cheese, one handful at a time, using a spatula. Wait until the last addition is almost melted before adding the next.
When all the cheese is in the pot, increase the heat slightly and switch from the spatula to a whisk. Whisk constantly until the mixture lightens in color and is smooth. Add the horseradish and continue whisking until the fondue pours off the whisk in a ribbon and coils on the surface of the cheese like a rope before dissolving, about 5 minutes.
When the cheese is melted, remove from the heat, place the lid on the pot, and take to the table. Serve alongside bread chunks for dipping. I like to mix up torn and toasted pieces of sourdough, pumpernickel, and challah. Some folks will tell you to serve vegetables…whatever.
Jeweled Coconut Drops
1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk, room temperature
2 teaspoons orange juice
1 teaspoon almond extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3-3/4 cups sweetened shredded coconut, divided
1 cup seedless raspberry preserves, warmed
1. Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes.
2. Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
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