Phil: Once again fresh served --
Heather: I have now learned how to be a Parisian.
Oh man!
You are already filming.
Phil: Yeah.
Heather: Okay.
So welcome to freshly served in Europe and we are here in Paris again with our friends
Kenny and Karin and tonight we decided to make a recipe for fondue that Karine found
a while ago and wanted to try with us.
It is of course is vegan but because cheese is such a big part of French culture, we are
making it.
Anyway.
So what I am going to start with is a bunch of different ingredients going into a blender
or a food-processor.
First I have got some malted yeast and Kenny made me a professional chef today and got
everything measured out in advance.
And then we have some rolled oats, some tahini, and we need a few spoonful of this.
One thing that he forgot to measure, but that's okay, it's good.
Okay.
Then I have got some arrowroot powder to thicken it up a little bit; make it a little bit more
cheesy.
The yeast, by the way, is where the cheesy flavor comes from.
So if you cannot find it, it's not necessary for the texture but the flavor really will
not be the same.
Okay.
Then I have got some onion powder.
I have got my spoon out again.
It's okay.
So I have just added the milk in here and then I am going to turn on for a little while
until things are really creamy and everything has come together in a nice smooth consistency.
So the ingredients in the blender are all smooth and nice.
So that's done.
And we are going to move on to getting things heated up here.
So what I have got are a couple of cloves of garlic and I learned a new verb today which
is to garlic and what you can do is take the clove and just rub the part.
So there we go, and then I am going to heat this up with some wine.
And, Kenny says of course, you don't need to use the fancy wine.
You can just use the cheap stuff.
Okay.
So we start that one.
So that's going to come to a boil and of course, when you boil, the wine, the alcohol comes
off.
So you can dry it afterward.
Right.
Okay.
So wait for that to boil.
And I just wanted to mention that you can make this recipe gluten-free also by switching
the oat flakes to millet flakes or quinoa flakes if you prefer.
Male Speaker: [Foreign Language]
Heather: This one.
Female Speaker: So the next step is the most exciting part.
We are going to take some kirsch that we have warmed over here and the wine is boiling in
the pot as well.
And then we are going to flambe them and we will see if this works.
Okay.
Heather: Alright.
So the next thing we are going to do is take the stuff that we had in the blender.
And it's going to go into the pot with the wine.
And there is arrowroot in this mix and that's what's going to thicken the stuff.
So you got to make sure that it stays on the heat for few minutes.
So we are going to leave it on for 5-10 minutes.
What I want to do is stir occasionally and make sure that it's getting thick.
So you are looking for this texture.
See how it's kind of goopy.
It's a great word, isn't it?
Goopy.
If it doesn't get to this texture, you will need to add more arrowroot powder and what
you should do is mix it with a little bit of water on the side and then add it in otherwise
it will get clumpy and not thicken the sauce enough.
Okay.
I have got a few last ingredients to add in here.
For a bit of extra flavor I have got some lemon juice too.
Then we have got some pepper and some nutmeg as well and again just a pinch.
Nutmeg for whatever reason is used in a lot of creamy sauces and so if you are making
a vegan creamy sauce, it's a great idea to put some nutmeg in there and make it taste
authentic.
Very small openings, okay.
So give that a stir through.
Make sure it gets all nice and mixed.
So we have just been enjoying some champagne with our friends and now we are getting ready
to eat.
We have got our cheese fondue in the middle with some steamed vegetables over here, some
pieces of ripe red over there and some raw vegetables on
the parts of it.
Phil: Good ending.