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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Favorite Cheese and Porcini Fondue

Category: Entrees  |  Permalink

Published: Friday, November 2, 2012

 

 

Amy Cimber-Sukiennik Favorite Cheese and Porcini Fondue

Hi Alexandra!

For a fabulous hostess gift I reccommend Molton Brown hand soap & lotion gift set along with a small bouquet of wild flowers.

My favorite winter recipe, since I am half Swiss is-

Cheese & Porcini Mushroom Fondue by Epicurious

Ingredients:

1 ounce dried porcini mushrooms*

1 1/2 cups hot water

1/2 pound Emmenthal cheese, grated

1/2 pound Swiss Gruyère cheese, grated

1 tablespoon cornstarch

1 cup dry white wine

1 garlic clove, halved

2 teaspoons minced fresh thyme

Fresh thyme leaves

Day-old French bread, cut into 1-inch cubes

*Porcini are available at Italian markets and specialty foods stores.

print a shopping list for this recipe

Preparation:

Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.

Mix Emmenthal and Gruyère cheese and cornstarch in large bowl. Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan. Simmer 2 minutes. Discard garlic. Adjust heat so that liquid barely simmers. Add cheese 1 handful at a time and stir until each addition melts before adding next.

After all cheese is added, mix until smooth. Mix in mushrooms and 2 teaspoons minced fresh thyme. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid as necessary if fondue is too thick.) If not using fondue pot, transfer mixture to flameproof 2-quart casserole. Sprinkle with fresh thyme leaves. Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue

Thank you, Amy!!

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