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    Stilton and Sauternes Fondue

    Source of Recipe


    Recipe Introduction

    Serves 6

    List of Ingredients

    Kosher salt
    1 clove garlic, end cut off and discarded
    12 ounces Stilton, crumbled (about 1 2/3 cups crumbled)
    ΒΌ cup cornstarch
    1 cup Sauternes
    2 tablespoons cream cheese
    Black pepper in a mill


    Put 1 teaspoon salt in a fondue pot or a heavy-bottomed, 2-quart, stainless steel saucepan. Vigorously rub the exposed end of the garlic over the surface of the pot, starting with the salt and coating the entire surface with garlic oil and salt. Discard the garlic.
    In a medium bowl, combine the Sauternes and cornstarch, mixing well to distribute the cornstarch evenly. Add the mixture to the fondue pot and bring to a boil over medium-high heat.
    While the liquid is coming to a boil, put the Stilton and cream cheese in a bowl and stir with a wooden spoon. Once the liquid has come to a boil slowly add the cheese mixture, whisking continuously. Make sure each addition is completely melted and incorporated before the next addition. Once all of the cheese has been added, cook over medium heat for 1 more minute. Season with salt and 4 grinds of pepper, or to taste. Remove from heat and serve.
    Serve Stilton Fondue with cubed bread. Walnut bread is best, but any crusty bread will work well. Stilton Fondue may also be served with boiled fingerling potatoes, beef tips, pickled vegetables, or air-dried beef.




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