Monday, January 12, 2009

Northern Cheese Fondue

To celebrate New Year's Eve, we had a quiet evening in with friends. And we topped it all off with copious amounts of alcohol and fondue. We made both a cheese and a chocolate fondue, but since the chocolate one came later in the evening, photos were a bit more difficult to remember to get.

We got the Northern Cheese Fondue recipe from Cabot, a Vermont cheesemaker.

In a fondue pot, melt 1/2 tablespoon unsalted butter over medium heat. Then add 1/2 teaspoon minced green onion, 1/2 teaspoon minced shallot and 1/2 teaspoon minced garlic. Cook for about 5 minutes or until ingredients are tender.

Then add 1 cup of dry white wine and bring to a boil. Reduce heat to simmer and cook for 5 to 10 more minutes.

Whisk in 4 ounces grated Cabot pepperjack and 4 ounces grated Cabot 75% reduced-fat cheddar cheeses and a pinch of grated nutmeg. Stir constantly.

In a small bowl, combine 1 teaspoon cornstarch, 1 teaspoon water and 1/2 teaspoon silvered basil leaves. Mix and then whisk into fondue pot.

We served with bite-sized pieces of bread, granny smith apples, carrot sticks or anything else you might enjoy. The fondue is a nice mixture of creaminess and heat, which stems from the pepperjack.


Anonymous said...

Mmmm this looks really good. I've always wanted to try fondue.

Unknown said...

nice job on the blog-format, content, and instructions! I'm personally just as happy with a can of Alpo as gourmet food, so, just some constructive design advice: more about youse two personally, and I prefer Helvetica font style. Aren't I just the biggest asshole? Thanks for coming to our party this wkend, always enjoy your company. Love Daina and Patrick

Dan said...

You should definitely try fondue sometime; it can certainly make a great dinner.