Evelyn Chartres Author
Wine

Quick Read Before Christmas

A gal has to look out for herself after all.

Christmas is fast approaching! So there is plenty of time to grab a copy of my Dark Fantasy eBook, the Van Helsing Paradox and polish it off before all those book store gift cards are unwrapped! Vampires, gods and hunters! Oh my!

What are you waiting for? Get it now!

Synopsis for the Van Helsing Paradox:

Clara Grey’s parents once said that the world was a dark and dangerous place. There was more truth than fiction to those words. There were things that lurked in the shadows which defied the laws of nature: perversions that fed on the dead, terrorised the living, or escaped the chill touch of the grave.

Clara is a member of the Tower, a religious order of hunters who work outside the confines of the Church. As keepers of the arcane, her order takes an active role to counter these threats. The life of a hunter can be short, and many disappear before their training is completed. So, what does it take to succeed against all odds?

Explore Clara’s origin, a child born before the dawn of the twentieth century. Witness her rigorous training, how she faces adversity, and fights in the Great War to become the derringer wielding flapper she is.

Throughout her tale, keep in mind that no matter the threat, a gal has to look out for herself after all.

Fondue au Fromage

A cheese fondue is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.

Be careful not let the cheese come to a boil, that will cause the fondue to curdle. If your cheese fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.

Ingredients

  • 1½ cups (355 ml) of dry white wine
  • ¾ pound (350 ml) of shredded old cheddar cheese
  • ¼ pound (115 ml) of shredded mozzarella
  • ¼ pound (115 ml) of shredded havarti
  • 2 cloves (10-15 g) of garlic minced
  • 1 teaspoon (5 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of cornstarch
  • ¼ cup (60 ml) of cognac (optional)
  • 1 French bread baguette

Instructions

  1. Cut baguette into ¼ inch (0.6 cm) slices and set aside.
  2. In a heavy pot add wine, cheese and garlic. Mix and melt contents under low to medium-low heat, careful to never bring cheese to a boil.
  3. Stir occasionally, until you have a consistent finish.
  4. Add nutmeg, pepper and cognac, continue to stir. Add cornstarch as necessary to thicken the sauce.
  5. When ready transfer to the fondue pot, maintain heat and serve.