With Quark
First of all, for you who are not familiar with this Dairy product:
What is QUARK??????
Quark originates from Western Europe a.i. Germany and Austria and is a soft, spreadable cheese. Oakdale Cheese uses low fat milk. Then a starter activates the fermentation process. After being drained in a cheesecloth, Quark is filled into 1 lbs. tubs.
- It’s consistency is similar to ricotta.
- It tastes like sour cream or cottage cheese.
- Quark is low in energy, low fat, high in protein and very light digestive.
- It’s a wonderful substitute for cream cheese, sour cream, cottage cheese and ricotta.
In our bakery we use Quark in the Cheesecake Brownies and German Cheesecakes. Plus we make several Cheese Spreads with it.
Nutritional Facts:
Serving size: 1 ounce (28gr.) Cholesterol: 4 mg. Calories :28 Sodium: 10 mg. Total Fat:1.3 gr. Protein: 3 gr. Saturated Fat: 0.8 gr. Calcium: 35 mg.
USE: On top of baked potatoes Through mashed potatoes (add some chives) As one of the layers in your homemade lasagna Spoonful in bowl of fresh tomato - or bean soup Experiment with substituting for cream cheese in your Cheesecake recipe
FONDUE RECIPE (4 SERVINGS)
- 1 cove garlic
- 1.5 cup dry white wine
- 1 tbsp. lemon juice
- 3 tbsp. kirsch (optional)
- 800 gr. grated Swiss and/or Gouda cheese
- 1 tbsp. flour, pepper and nutmeg to taste
- 2 loaves crusty French baguettes
PREPARATION: (approximately 15 minutes)
Dredge cheese with flour (works well in plastic bag). Cut bread into 1" cubes; each cube should have a crust on one side.
COOKING: (approximately 15 minutes)
Rub inside of pot with cut garlic clove, dispose garlic. Place pot on stove. Pour wine and Kirsch into pot. Heat over medium flame until wine is hot but not boiling. Add lemon juice. Add handfuls of cheese, stirring constantly with wooden spoon until cheese is melted and the cheese wine mixture has the appearance of a light creamy sauce. Add pepper and nutmeg to taste. Bring to a boil, then remove the pot an place on lit burner on the table.
ADDITIONAL TIPS:
- Before using your new caquelon, (fondue pot), whether ceramic or cast iron, break it in by filling it with a mixture of water and milk (half and half) and boil for 15 minutes.
- Fondue utensils and caquelon can be easily cleansed by immersing them in cold water for appr. 15 minutes prior to washing in lukewarm water.
- Only wooden utensils should be utilized.
FONDUE FUN RULES:
- One of the most popular Fondue customs if, if a lady looses her bread cube in the Fondue, she owes the man on her right a kiss. If a man had such a mishap when dining in a restaurant, he should buy the next round of drinks. At home he owes his hostess a kiss!
- The tradition of the "true" Fondue cook is to leave a thin layer of Fondue at the bottom of the caquelon. By carefully adjusting the heat, this layer will form into a crust known as " La Religieuse" (the Religious One). Lift it out and distribute among the guests. It is considered a delicacy.
