Horst Mager Obituary Portland Oregon Recipes
HORST MAGER'S CHEESE FONDUE
In Portland, Oregon, just off of Sandy Boulevard, there's a wonderful little German restaurant which has served some of the most delightful food for years. Included in the appetizers is a small portion of some incredible cheese fondue, served with various white and rye breads. Once upon a time, this restaurant's chef would actually give out his most popular recipes to anyone interested. Here for digital preservation is his fondue recipe. Preparation Notes: while you might be tempted to use some finer cheese varieties, don't - it is important to use processed cheese. Accent seasoning is MSG; if you have allergies to or reservations about it, omitting it has little effect on the final product. A double boiler is required to prevent the cheese from burning. Have fun!
Provided by p.vande
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring water, wine, butter, and seasoning to a boil.
- Remove from heat and add cheese, setting the pot into a double boiler.
- Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
- Adjust thickness by adding more wine or cheese.
- Lightly toast bread cubes in the oven.
- Serve in a ceramic bowl over a low flame, or in an electric fondue pot.
HORST MAGER'S / GUSTAV'S FONDUE (RHINELANDER)
This is a fondue that used to be available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan, or not, you simply must try this very easy to make favorite.
Provided by EDMISTON99
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- cut cheese stack into cubes.
- In bottom of double boiler, start water boiling.
- In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
- Place top of double boiler on bottom and place cheese cubes in wine mixture.
- Stir with wooden spoon until cheese completely melts.
- If too thick, add more wine.
- Place in fondue pot and keep hot.
- Serve with toasted rye and French bread, and a favorite sausage.
- Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
- Cut sausage into 1/2 inch slices and brown in skillet.
- Serve with fondue.
- This is also great with Apples, Celery, Cauliflower, use your imagination.
Nutrition Facts : Calories 942.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 69.4, Sodium 1920.4, Carbohydrate 99.4, Fiber 6, Sugar 7.4, Protein 33
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