{"id":532,"date":"2012-10-12T18:57:41","date_gmt":"2012-10-12T16:57:41","guid":{"rendered":"http:\/\/marenalex.de\/WordPress\/?p=532"},"modified":"2014-04-20T18:13:50","modified_gmt":"2014-04-20T16:13:50","slug":"fondue-rezept-von-pierre-yves","status":"publish","type":"post","link":"https:\/\/marenalex.de\/WordPress\/blog\/2012\/10\/12\/fondue-rezept-von-pierre-yves\/","title":{"rendered":"Fondue-Rezept von Pierre-Yves"},"content":{"rendered":"<h2>Zutaten:<\/h2>\n<ul>\n<li>K\u00e4se (grins) pro Personen ca. 750 g  je wie man mag<br \/>\nje 1\/3<\/p>\n<ul>\n<li>Emmentaler eher weniger scharf, daf\u00fcr super cremig<\/li>\n<li>Gruy\u00e8re (dt. Greyerz) eher herbere Note m\u00e4\u00dfig scharf<\/li>\n<li>Appenzeller bringt meiner Meinug die Geschmacksnerven zum tanzen und sch\u00e4rfer<\/li>\n<\/ul>\n<\/li>\n<li>ordentlich Knoblauch 1-2 Zehen je Person<\/li>\n<li>trockener Wei\u00dfwein (1\/8 l proPerson)<\/li>\n<li>Kirschwasser<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<h2>Zubereitung:<\/h2>\n<p>K\u00e4se reiben, ein Teil reicht auch grober oder nur gehobelt<\/p>\n<p>Fondueform mit Knoblauchzehen ausreiben<\/p>\n<p>die H\u00e4lfte des Weins aufw\u00e4rmen, wenn er dampft, peu \u00e0 peu erstmal den feiner geriebenen dann den groberen K\u00e4se hinzuf\u00fcgen. R\u00fchren, r\u00fchren, nach Bedarf weiteren Wein und am Ende das Kirschwasser zum abschmecken.<\/p>\n<p>Wohlbekommt&#8217;s<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: K\u00e4se (grins) pro Personen ca. 750 g je wie man mag je 1\/3 Emmentaler eher weniger scharf, daf\u00fcr super cremig Gruy\u00e8re (dt. Greyerz) eher herbere Note m\u00e4\u00dfig scharf Appenzeller bringt meiner Meinug die Geschmacksnerven zum tanzen und sch\u00e4rfer ordentlich Knoblauch 1-2 Zehen je Person trockener Wei\u00dfwein (1\/8 l proPerson) Kirschwasser<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[113],"tags":[129,146,131,175,133],"class_list":["post-532","post","type-post","status-publish","format-standard","hentry","category-rezepte","tag-berlinerwg","tag-fondue","tag-kampfschnabel","tag-rezepte","tag-schweiz"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8uf1d-8A","_links":{"self":[{"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/posts\/532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/comments?post=532"}],"version-history":[{"count":7,"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/posts\/532\/revisions"}],"predecessor-version":[{"id":777,"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/posts\/532\/revisions\/777"}],"wp:attachment":[{"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/media?parent=532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/categories?post=532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marenalex.de\/WordPress\/wp-json\/wp\/v2\/tags?post=532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}