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    Artisanal Blend Fondue

    Source of Recipe


    Recipe Introduction

    Chef Terrance Brennan

    List of Ingredients

    1 clove garlic, end cut off and discarded
    Kosher salt
    3 cups grated Hoch Ybrig, Emmental, and/or Beaufort (ideally 1 cup each, from about 4 ounces each)
    1 tablespoon plus 2 teaspoons cornstarch
    1 cup dry white wine
    2 teaspoons freshly squeezed lemon juice
    Pinch nutmeg
    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 grated cheese and cornstarch, mixing well to distribute the cornstarch evenly. Set aside.
    Pour the wine and lemon juice into the prepared fondue pot and bring to a boil over medium-high heat.
    Once the liquid has come to a boil, slowly add the cheese and cornstarch mixture, one-quarter at a time, 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 minute. Season with the nutmeg, salt, and 4 grinds of pepper, or to taste.
    Remove the pot from the heat and serve.
    Serve Artisanal Blend Fondue with cubed bread. Day old bread is best, but any crusty bread will work well. Artisanal Blend Fondue may also be served with boiled fingerling potatoes, pickled vegetables, or air-dried beef.




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