01-10-10
Gruyere Cheese Fondue with Roasted Potato Spears
Makes 6 Servings
Ingredients:
1 1/4 pounds baking potatoes, sliced lengthwise into 1/2-inch-thick wedges
2 tablespoons vegetable oil
Salt and pepper
12 ounces gruyère cheese, shredded (3 cups)
1 tablespoon plus 2 teaspoons cornstarch
1 clove garlic, halved
1 cup plus 2 tablespoons dry white wine
1 teaspoon fresh lemon juice
1 pinch ground nutmeg
Directions:
1. Preheat the oven to 450°. In a large bowl, toss the potatoes and oil. Sprinkle generously with salt and arrange in a single layer on a parchment-paper-lined baking sheet. Roast, turning once, until browned.
2. Meanwhile, in a medium bowl, mix together the cheese and cornstarch. Rub the cut sides of the garlic on the inside of a fondue pot or heavy 2-quart saucepan; discard the garlic. Add the wine and lemon juice and bring to a boil over medium heat. Cook for 1 minute. Gradually whisk in the cheese mixture, then cook for 1 minute. Stir in the nutmeg and season with salt and pepper. Serve warm with the roasted potatoes for dipping.
05-20-09
Gruyere and Cider Fondue
Makes 4 to 6 Servings
Ingredients:
8 ounces kielbasa sausage, cut on diagonal into 1/2-inch-thick slices
4 cups coarsely grated Gruyère cheese (about 1 pound)
1 tablespoon plus 2 teaspoons cornstarch
1 cup hard apple cider*
1 tablespoon apple cider vinegar
2 tablespoons Calvados, applejack brandy, or poire Williams (clear pear brandy)
2 Granny Smith apples, cored, cut into 1/2-inch-thick slices
1 baguette, cut into 3/4-inch cubes
Directions:
Preheat oven to 300°F. Heat heavy large skillet over high heat. Add kielbasa slices and sauté until browned on both sides, 2 to 3 minutes. Transfer to baking sheet and place in oven to keep warm.
Toss cheese and cornstarch in large bowl to coat. Bring hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in Calvados. Season to taste with pepper.
Transfer fondue to pot. Set fondue pot atop stand; light candle or canned heat burner. Arrange sausage slices, apple slices, and bread cubes in bowls alongside fondue pot.
11-17-08
Basic Cheddar Cheese Fondue
Ingredients:
1 cup milk
1 cup Beer
1 clove garlic, halved
6 cups shredded cheddar cheese
1 tbsp Worcestershire sauce
2 tsp ground mustard
3 tbsp flour Serve with:
Cubed French Bread
Assorted vegetables (baby carrots, sliced zucchini, celery stalks)
Directions:
Rub halved garlic on sides of saucepot. Add milk, beer, mustard, and Worcestershire sauce and heat pot over low heat. Heat until almost boiling. In separate bowl, toss cheese and flour together (to coat cheese). Gradually stir cheese mixture into liquids, continue to heat until fully melted. Serve.