Sunday, December 12, 2010

Artisanal Blend Cheese Fondue for the chilly winter months

Artisanal Blend Cheese Fondue

Pefect for the cold winter months, serve to a group with a great wine. Yummy, decadent melt-in-your-mouth gooey cheeses. Ask at your local deli for these cheeses or if your lucky to have a cheese shop near you, look for these or a similar variation.

sea salt
1 clove garlic, end cut off
3 cups Comte, Emmenthaler and Vacherin cheese (for 12 oz total) if you can’t find one of the cheeses, use Gruyere
~cheese at room temp

1 tbsp plus 2 tsp cornstarch
1 cup dry white wine, like a Woodbridge Sauvignon Blanc
1 tsp freshly squeezed lemon juice
1 pinch nutmeg
black pepper in a mill

Put 1 tsp salt in a fondue pot or if you don’t have one, in a heavy bottomed stainless steel 2 quart sauce pan. Fondue pots can be found virtually anywhere now. Target, Bed Bath and Beyond, you name it…

Next, rub the exposed end of the garlic on the  bottom of the pot, along with the salt. Coat entire surface. Discard garlic.

In a medium bowl, mix your 3 chesses and cornstarch so it is all well blended. Good? Ok, set aside.

Sip some wine for good measure. Remember to share.  Next, add the wine and lemon juice to your fondue pot and bring to a boil over medium high heat.

Once it’s boiling, slowly add the cheese and cornstarch, mixing constantly. Make sure it’s melted before you add more.

Ok, now once all the cheese has been added, cook over medium heat for one minute. Season with nutmeg, sea salt and 4 grinds of pepper or to taste. Remove from heat and serve with warm, crusty cubed bread, boiled fingerling potatoes, sautéed beef tips if you like beef, grapes, apple wedges or raw vegetables

1 comment:

  1. Ok, you had me until you said I had to share the wine...