If you saw my blog for April Fools or the next day, you saw my cousin (distant) Dolph. He is a fisherman in Sweden. Well OFF the coast of Sweden, but you get the idea. Point is he went away yesterday and I really miss the big guy. We would eat that smelly herring he liked so much, which had the added benefit of running Mike out of the house with a scoop and a plastic bag, and drink wine while swapping tales.

All I can say is YUM !
Like I said, I miss the big guy and am having that “empty house” feeling. Dolph was here for a month and made things exciting in the simplest ways. Dolph isn’t a guy who goes all out for much, unless it is work or relaxing, he loves his work and when he does it he is 101% all the way. And when he relaxes, he gives relaxation a whole new meaning. When he would run out of smelly herring I would try one of my favorite recipes on him, here is one he really liked.
Clams “secret” fondue
There is a mystery to this fondue, even the kids can partake without the worry of the alcohol because there is none ! Not a drop. I know most fondues are made with white wine, here is the reasons for that. Wine keeps the cheese smooth and adds a fruity zest to the cheese. But it isn’t the alcohol that works the magic, it is the grape juice and the tartaric acid in the grape skins that causes the magic. See, grape juice is mostly water, water keeps the proteins from turning into strings in the fondue. And tartaric acid helps with this. The grape juice (I prefer white) also adds a fruit flavor to the cheese and if you ever had a nice cheese and fresh grapes you would understand. So here is my comfort food recipe. I recommend cubes of smoked ham and sourdough bread to dip. You can also use apple slices for a fruitier experience. And if your cousin Dolph goes back to Sweden this dish can help you when you really miss him.
1/2 pound Jarlsberg cheese, shredded
1/2 pound Gruyere cheese, shredded
3 tablespoons cornstarch
1 cup White grape juice (Welches is my favorite)
1 tablespoon lemon juice
Teaspoon prepared stone ground mustard
Pinch nutmeg
Take your cheese, place it in a large plastic bag. Pour in the cornstarch and shake together until the cheese is really well coated (cuts down on stringiness later). Set to one side.
In a small chafing dish or fondue pot, over a slow heat, put the grape juice and lemon juice together and stir until you bring it to a simmer, mix in the nutmeg and mustard and stir together until well blended, now take your cheese from the previous step and stir it into the heated juice. Stir in a zig-zag pattern until blended. KEEP STIRRING or it will ball up or turn to string, yuck. transfer to a stand and if your pot has a thin bottom use a candle (a tea light) if it has a thick bottom you can use Sterno.
Set out plates of cubed ham, sliced apples or pears, I like grapes especially flames and sourdough bread (you can use sweet french as well but, you decide) dipping forks and small plates. Dip and swirl your morsel in the hot cheese mixture, allow it to cool for a few moments then enjoy.
Repeat as necessary until you stop missing your cousin Dolph, I mean, until your full.
Woof
Clams










