Sunday, December 5, 2010

Fondue madness!

In our home our favorite special occasion meal is cheese fondue with the trimmings! Saturday night we celebrated "Thanksgiving" and this is what Jamey decided that he wanted. Since Alyssa and I were out of town with my dad's surgery he spent Thanksgiving home by himself. It's always fun and we all enjoy fondue night. We do it on holidays, or birthdays and it's a blast! Alyssa is the official side eater/dipper. We occasionally do a chocolate fondue just for fun. I thought I'd share our favorite meal and the recipe as well.
Base is white wine and sherry with shallots (you could replace the alcohol with chicken or beef broth and get the same result)

A huge mound of cheese!
Steak and scallops just cause they are fantastic....
And our "dippers"
Here is the little dipper :)
And the finished product!
It's fantastic!

Wisconsin Trio Cheese Fondue

1 ½ C shredded Butterkäse cheese (6oz) [can be found at Whole foods, but you can also substitute Gouda if you can't find Butterkäse]
1 ½ C shredded Fontina Cheese (6oz)
3 Tbsp flour
¾ C white wine
¼ C dry sherry
2 tsp chopped shallots
1 tsp freshly ground black pepper
¼ C crumbled blue cheese
2 Tbsp chopped scallions

Toss the Butterkäse and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine and sherry into the bowl. Sit in the shallots using a fork. Cook for 30 seconds, stirring constantly.

Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

NOTE: The cheese is shredded and tossed with flour to aid din thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all of the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.

Recommended dipping accompaniments: Variety of breads, green apples, mixed vegetables.


Julie Stevens said...

Looks great Angie....I would be interested in your Chocolate recipe as well.