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Follow on Google News | Fondue Special at Beacon Hill Hotel & BistroBeacon Hill Hotel & Bistro Extends Its Popular Fondue Dinner Series
By: Beacon Hill Hotel and Bistro Served with rustic, hearty chunks of bread as well as small boiled potatoes and cornichons, guests will be wondering if they are in Beacon Hill or the Alps. The special will be served during dinner service, 5:30PM to 10:00PM, in conjunction with BHHB's regular menu. Reservations are recommended by calling 617-723-7575. WHERE: Beacon Hill Hotel & Bistro | 25 Charles Street, Boston, MA | 617-723-7575 | www.beaconhillhotel.com. WHEN: Available every evening during dinner service from 5:30PM-10:00PM until the spring. COST: $26.00 per pot RECIPE: Classic Fondue in French style Ingredients: 3 oz dry white wine (Domaine Giachino Abymes from the Savoie) Pinch kosher Salt 2 grinds white pepper, from a mill 5 passes fresh grated nutmeg 2 ounces Bergkäse Alpenblumer, grated 2 ounces Emmentaler, grated 2 ounces Gruyére Vieux, grated 1 clove of garlic, minced 1 tsp Kirschwasser 1/2 Tablespoon cornstarch Directions: Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove. In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once. Whisk over heat until the cheese has melted. Add the minced garlic. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture. Adjust the seasoning and serve hot. End
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